John Myers
Airy Grana Padano Blinis with Mediterranean Vegetables
The perfect airy grana padano blinis with mediterranean vegetables recipe with a picture and simple step-by-step instructions.
- 3 Pc. One
- 4 tbsp Flour
- 1 tbsp Creme fraiche Cheese
- 1 tsp Baking powder
- 70 g Grated Grana Padano
- 1 Pc. Spring onion
- Vegetable oil for frying
- Salt pepper
- 1 cups Sour cream
- 1 tbsp Creme fraiche Cheese
- 1 toe Garlic
- 0,5 Lemon
- 1 pinch Sugar
- Salt pepper
- 150 g Brown mushrooms
- 1 tbsp Vegetable oil
- 50 g Pine nuts
- 20 g Planed Grana Padano
- 1 Pc. Spring onion
- 1 bunch Arugula
- 6 Pc. Small vine tomatoes
- Cut the spring onion into rings. Put the eggs, flour, creme fraiche, baking powder and the Grana Padano in a bowl. Add the spring onion rings and season everything with salt and pepper and mix with a hand mixer to form a thick dough. Set the dough aside.
- For the garlic sauce, chop the garlic and mix it with the sour cream, creme fraiche and the juice of half a lemon. Add a pinch of sugar and season with salt and pepper.
- Fry the quartered mushrooms in a little vegetable oil. Cut the spring onions into rings, wash the lettuce and quarter the tomatoes. Carefully toast the pine nuts without oil in a pan until golden.
- For the blinis, heat a pan with a little oil and fry a total of about 6 blinis from the batter.
- To serve, lay out 3 of the blinis per serving in a fan and cover each layer with garlic sauce, rocket, mushrooms, spring onions and tomatoes. Garnish with grated Parmesan and the pine nuts.
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