FIRST COURSE

VEGETABLE SOUP WITH GRANA PADANO

AROMAS AND TASTES TO WELCOME A MULTI-COLOURED AUTUMN

INGREDIENTS FOR 4 PEOPLE:You need: 800g courgettes, ½ onion, 1 egg yolk, 100g Monti Trentini grana padano, 4 basil leaves, 4 slices to-asted bread,1lt vegetable broth, 4 tbsp extra virgin oli-ve oil, salt and pepper.

AN EXCELLENT SOUP IN 4 EASY STEPS:1) Wash and cut the ends off the courgettes, cut into 1cm cubes, thinly slice the onion, wash and cut the basil. 2) Warm the oil in a pan and fry the onion until transparent, add the courgettes, cook while stirring for 3 minutes adding the broth, continue cooking for another 10 minutes. 3) Beat the egg yolk with a pinch of salt and pepper, add 80g of grana Padano and mix well, add the basil to the courgettes. 4) Take the soup off the heat and stir in the egg and cheese mixture, put the pan back on the heat and cook for a further 2 minu-tes. Place the toasted bread in the bowls, pour over the soup and sprinkle the remaining grana Padano.

TIME: 30 MINUTES.Difficulty: easy.

MONTIN…TAVOLA!I FORMAGGI NELLA CUCINA TRENTINA