Mini pandorini with Grana Padano
I mini pandorini with Grana Padano are the perfect vegetarian appetizers for any flexitarian gathering, ready in just 40 minutes! These savory single-serving delights are incredibly easy to make and will impress your guests. Garnish them generously with cheese sauce for an unforgettable treat. Discover our recipe for **mini pandorini** and enjoy the authentic flavor of **Grana Padano**!
Dietary Information
Servings:
- 1
To prepare the mini pandorini with Grana Padano, first crack the eggs into a bowl, then add the yogurt 1, the salt 2 and the grated Grana Padano DOP 3. Mix with a whisk until you get a homogeneous mixture.
- 2
Pour in the oil 4, the cream 5 and season with nutmeg 6.
- 3
Finally, add the sifted powders: the flour 7, the cornstarch 8 and the yeast. Mix vigorously to obtain a soft and smooth mixture 9.
- 4
Grease and flour 10 mini pandoro molds 10 and fill them with the dough halfway (about 2 tablespoons) 11, then tap the bottom of the mold to eliminate any air bubbles. Bake in a preheated static oven at 180°C for 25 minutes. Meanwhile, dedicate yourself to the preparation of the Grana Padano DOP sauce: pour the cream into a saucepan 12 and heat until boiling.
- 5
At this point, turn off the heat, add the Grana Padano DOP 13 and stir to melt it completely 14. Finally, blend with an immersion blender to make the sauce smooth and silky 15.
- 6
When the mini pandorini are cooked 16, unmold them while still hot on a wire rack 17 and let them cool completely. Cut off the rounded base of the pandorini 18 so that they can stand up.
- 7
Place the pandorini on a plate, then add a spoonful of sauce on top and let it run down the sides 19. Finally, garnish with rosemary 20. Your mini pandorini with Grana Padano are ready to be enjoyed 21!
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