Raspberry Lemonade and Mini Pizzas topped with Tomato, Anchovies, Capers and Grana Padano Riserva
Easy
4 per.
30 min
Ingredients
1 roll of puff pastry
50 g Grana Padano Riserva
250 ml tomato purée
capers
marinated anchovies
marjoram
extra virgin olive oil
Preparation
STEP 1
Cut the puff pastry into discs measuring 6-7 cm in diameter using a pastry ring. Spread 1 teaspoon of tomato purée on each disc of dough, then dress with a drizzle of olive oil and grated Grana Padano. Bake in a preheated oven at 180 °C for 15 minutes, until golden. Serve the mini pizzas with marinated anchovies and capers.
RASPBERRY LEMONADE
Ingredients
200 g fresh raspberries, 4 tablespoons sugar, 1 lemon, 250 ml carbonated water, 250 ml tonic water, ice.
Preparation
In a mixer, purée the raspberries with sugar and cold water. Add the tonic water and the juice of 1 lemon. Fill each glass with ice and pour in the raspberry mixture and tonic water. Serve garnished with fresh raspberries.
RASPBERRY LEMONADE
Ingredients
200 g fresh raspberries,
4 tablespoons sugar,
1 lemon,
250 ml carbonated water,
250 ml tonic water,
ice.
Preparation
In a mixer, purée the raspberries with sugar and cold water. Add the tonic water and the juice of 1 lemon.
Fill each glass with ice and pour in the raspberry mixture and tonic water. Serve garnished with fresh raspberries.