AUTUMN GRILLY
110g Panini Grilly Presliced
20g of Beetroot cream :
100g of cooked chickpeas, 400g of precooked beetroots, lemon juice, 15g of olive oil, 3g of salt and 2g of cumin.
Roasted vegetables (4 pieces of each - pumkin, black cabbage and fennel):
500g of Roasted Pumkin, 20g of fresh thyme, 20g of rosemary, 10g of olive oil, 2g of salt and 3g of pepper.
Stewed black cabbage:
300g of black cabbage, garlic 1 clove, 30g of olive oil and 2g of salt.
Roasted Fennel:
200g of Fennel, 20g of olive oil, 10g of marjoram and 3g of salt.
As the season changes, so does your menu, and now we're bringing you the delicious "Autumn Grilly". Use our Panini Grilly Presliced to make this dish with the warm, earthy flavours of autumn in just 20 minutes. Perfect for varying the menu of your sandwich shop, this seasonal suggestion will also be perfect to add to the menu of your café or full-service restaurant.
Cut the veggies into thick slices/pieces ( app. 0,5 cms thick) , place them on a baking tray lined with baking paper, brush them with olive oil, add the herbs, salt and pepper. Bake at 190° for about 25 minutes.
For the beetroot cream:
Drain the chickpeas, blend them with the beetroot, lemon juice, 1 tablespoon of olive oil, salt & pepper until a smooth, homogeneous cream is obtained.
For the stewed cabbage:
Remove the inner rib from the leaf of the cabbage, then stew in a pan with oil, a clove of poached garlic and salt, on a low heat for about 15 min.