Recipe
Il Taglio giusto
Michetta with Gran Biscotto, Violina Butternut Squash Chips, Sweet Gorgonzola Cream, and Sautéed Spinach
Preparation time: 10 minuti
Serves 1
Ingredients:
1 Michetta
80 g Violina butternut squash
40 g fresh baby spinach
40 g sweet gorgonzola
10 ml di resh liquid cream
4 slices Gran Biscotto Rovagnati
Oil, salt, and pepper to taste
Instructions:
- FFor the butternut squash chips
Slice the butternut squash very thinly (about 2mm slices; we recommend using a mandoline).
Spread the slices on an oven tray lined with baking paper, brush them with a little oil and lightly salt them.
Bake the chips in a ventilated oven for 35-40 minutes at 140°C, turning them halfway through, until crisp. - For the gorgonzola dolce cream
Heat the gorgonzola dolce in a small pot with the cream over a very low heat. Mix into a soft, smooth cream. Keep it warm. - Wash the spinach and dry thoroughly.
Heat a little oil in a pan and quickly sautée the spinach (1 – 2 minutes, just enough to soften them. Add salt and pepper to taste. - Slice the michetta in half, fill it with the spinach, spread the base with the gorgonzola cream and cover with the butternut squash chips.
- Top with the slices of Gran Biscotto and place the top back on the roll.
In Lombardy with Lello Panello and Nicolò Zambello
We stopped at Il taglio giusto (Mariano Comense Como) to enjoy with Michetta with Gran Biscotto, Violina Butternut Squash Chips, Sweet Gorgonzola Cream, and Sautéed Spinach. Enjoy!
