ITAL­IAN GRANA PADANO

India Today - - FOOD -

In­gre­di­ents Grana padano cheese 1200 gm, rocket let­tuce 400gm, flour 450 gm, eggs 5, beer 150 ml, milk 175 ml, sun- dried to­ma­toes 30 gm, chopped pars­ley 10 gm, nat­u­ral yeast 12 gm Method 1. Warm up milk, add yeast and stir. In an­other mix­ing bowl, mix flour and eggs and com­bine milk with beer, and add to the flour- egg mix­ture. Af­ter mix­ing well, add the sun- dried to­ma­toes and pars­ley. Add salt and pep­per and let it fer­ment. 2. Cut the grana padano cheese in 2 cm cubes. Heat frying oil over a medium flame un­til it reaches 180c. Roll each cheese cube in the bat­ter till com­pletely coated. Fry the cheese in the hot oil un­til golden brown. 3. For tomato coulis, blend the to­ma­toes with skin, oil, salt, pep­per, le­mon and orange juice, Worces­ter­shire sauce and bal­samic vine­gar.

REUBEN SINGH/ www. in­di­a­to­day­im­ages. com

Calo­rie count 150 per serv­ing

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