Easy
4 per.
30 min
Chef Cristina Migliavacca
Ingredients
- For the shallots:
- 150 g Romagna shallots
- 200 g coarse salt
- 140 g extra virgin olive oil
- 30 g thyme
- 30 g marjoram
- For the Grana Padano fondue:
- 200 g cooking cream
- 200 g whole milk
- 300 g Grana Padano Riserva 24 months
- 20 g nutmeg
- 20 g white pepper
- For the croutons:
- 400 g rye bread
- 150 g butter
Preparation
For the shallots:
Put part of the coarse salt in a ceramic baking dish, lay the shallots on top and add the rest until the vegetables are covered. Bake in the oven at 220°c for 15 minutes. Allow to cool, divide into two parts lengthwise and wipe off the skin and brown in a non-stick pan with olive oil, thyme and marjoram.
For the Grana Padano fondue:
In a saucepan, bring milk, cream, nutmeg and white pepper to the boil; turn off the heat and add the grated and sieved Grana Padano by sprinkling, whisk well until a thick, homogeneous cream is obtained
For the croutons:
Cut the croutons into small slices, brush them with butter and brown them in a non-stick frying pan.
For finishing:
Arrange the dish with the rye bread slices, shallots, Grana Padano fondue and decorate with fresh marjoram leaves
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