Tag: Grana

Pumpkin soup with Grana Padano DOP reserve over 20 months – Italian Cuisine

Pumpkin soup with Grana Padano DOP reserve over 20 months

1) Cleanse the pumpkin and cut it into chunks, peeled the shallot and chop finely. Reheat 4 tablespoons of oil in a saucepan, add the shallot and pumpkin, leave them to flavor for a minute, pour the boiling milk and add the Grana Padano Dop crust.

2) Carry on cooking on low heat with the saucepan partially covered for 15 minutes, raised from fire, deleted the crust, add 80 g of grated Grana Padano Dop and blend the soup.

3) Cut thinly sliced ​​bread e toast them under the oven grill until golden. Divide the soup in 4 serving dishes alternating it with slices of bread, sprinkle with the Grana Padano Dop left in flakes and brown under the oven grill until the cheese begins to brown. Complete with ground pepper.


Posted on 12/14/2021


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Grana Padano Dop. Many ideas for gourmand tastings – Italian Cuisine


The Grana Padano Dop, the cheese par excellence. Of ancient origin and with the aromatic power with which it stands out, it has become an emblem with unique characteristics which, combined with food and drink, has always provided intense sensations. Its fame, consolidated in Padania, its homeland, is handed down among the Renaissance banquets of princes and dukes. A real real cheese. But do you know that it was a gift worthy of a noble family in the sixteenth century? It was really Isabella D'Este, marquise of Mantua and wife of Francesco II di Gonzaga to have one delivered for his family, the illustrious lords of the Duchy of Ferrara.

But if already in the '500 the Grana Padano enriched the tables of the nobles, representing a food of great wealth, why not honor it even today, especially during the holidays. Playing with the most daring and sophisticated combinations we can obtain truly unusual but certainly delicious and original tastings.

183418Raise your hand if you do not have a home by now Grana Padano Dop ready to bring to the table, a product with such a pleasant and versatile taste and able to always give new pleasures to the palate. The absolute star of aperitifs and pre desserts.

Are you curious to know its seasoning? We have chosen three in particular, three of the most emblematic and widespread ages of Grana Padano PDO. A 12 months, an 18 and a 24 Riserva that, on our test benches, each of them has found the perfect couple with whom to happily go to a wedding, between combinations with vegetables, chocolate, dried fruit, cold cuts, ideas will not fail to create impeccable tastings leaving your guests speechless.

A delicate 12 months
If you are keen on a more delicate taste in which to savor a soft paste with a short taste persistence, we recommend a Grana Padano Dop 12 months, always accompanying it with something sweet but also crunchy, in line with this younger cheese, thus creating a pleasant contrast. An ad hoc example is a carrot cut into wedges, which dyed in a slightly fruity oil like a Extra Virgin Olive Oil Lakes Lombardi Dop, creates an impeccable combination, continuing to make the delicate flavor of Grana Padano feel on the palate.
Another perfect combination is that with the Cuneo DOP raw ham, which, combined with a sweet apple as the Piedmontese Renetta grigio from Torriana, becomes the right solution for a pre-Christmas aperitif. If, on the other hand, you feel the need to rediscover a distinctly sour but certainly genuine and versatile flavor, you can accompany your Grana Padano with the traditional balsamic vinegar of Reggio Emilia Dop, perhaps combining it with fennel. Always choose the sweeter one with an anise-like taste, so that all flavors can be in harmony.
But what about a pre-dessert? Have you ever experienced the Grana Padano Dop 12 with the White chocolate? Absolutely to try. Buttery and malleable it is perfectly related to it. As well as the delicate scent ofWilliams pear spirit, which, not being excessively alcoholic, reminds us of the famous refrain between cheese and pears, marrying with the sweet notes of white chocolate but without ever dominating the flavor of Grana Padano.

18 months, fragrant and intense
With a complex, buttery scent. Known for an aroma reminiscent of dried fruit and hay, the Grana Padano Dop 18 months it can become the best friend of those who need something tastier and more crumbly. On the palate, a less evident sweetness is perceived and savory notes come forward. And here, along with it, the hazelnuts, that tasted together with Pair of Ferrarese IGP, the so-called “ciupèta”, you will awaken all your senses. Also excellent for pairing with a second dish. We therefore suggest that you try your hand at preparing the Priest's hat, a classic of Italian culinary culture, which garnished with the Voghera mustard with pumpkin it's ours Grana Padano Dop 18, will be your starred chef proof recipe.
"Don't let the farmer know how good cheese is with pears", as the old proverb used to say, but also Grana Padano with clementines and Veneto Berico Euganeo PDO raw ham 24 months, not joking at all. Thanks also to the juicy and turgid winter fruit this trio is scream-proof.

Grana Padano Dop Riserva: strong aromas and crispness
Last but certainly not least, indeed. Ideal for special occasions and gourmet palates, here is the ready to serve Grana Padano Dop 24 months Riserva, with a rich and full but never aggressive taste, always fragrant but at the same time also delicate. In short, the ideal seasoning to procure intense pleasure. To best accompany these characteristics, the choice falls on a medium fruity oil, the Extra Virgin DOP Canino, with marked herbaceous aromas, with a marked bitter and spicy aftertaste, useful for supporting the gustatory vigor and not covering the qualities of Grana Padano Dop. To meet the expectations but always guaranteeing a strong, aromatic and persistent taste is the white celery from Sperlonga Igp, which we love to feel the crunchiness under the teeth.
"Bread and nuts, wedding food" was said so right? But we suggesting the combination of Grana Padano Dop 24 with the softness of nuts combined with the intensity of Altamura Dop bread, we guarantee not only a wedding with all the trimmings, but a true eternal love.
Finally, do you want some advice for the New Year's Eve dinner? Serve our Grana Padano Riserva on the table, accompanied by Cotechino Vanilla adorned by the Cherries Cremonese mustard. A typically Lombard course, this is a holiday treat loved by Italians, worthy to start a year as a gourmet.

Of Elena Strappa

5 Christmas appetizers to prepare with Grana Padano – Italian Cuisine

Christmas trees, savory cantucci, baci di dama with cheese and a very delicate flan. Here are 5 ideas to prepare delicious Christmas appetizers with Grana Padano

If you are looking for cheese based Christmas appetizers, here is a selection of ideas proposed by Grana Padano. The unmistakable taste of one of the most famous products of our boot is perfect for preparing Christmas appetizers of great character, but at the same time ideal for all diners!

Christmas trees of puff pastry, ham and Grana Padano

Ingredients for 4 people: 1 roll of rectangular puff pastry, 100 g of Grana Padano, 150 g of cooked ham, 1 egg

Method: Roll out the puff pastry and sprinkle it with half the grated Grana Padano. Place the slices of ham on top and cut out many strips 2 cm thick with a knife. Fold the strips on themselves and stop them with a skewer, placing the saplings on a baking sheet covered with parchment paper. Brush the saplings with a beaten egg, sprinkle with grated Grana Padano and bake in a preheated oven at 180 ° C for 15 minutes until cooked and golden.

Salted cantucci

Ingredients for 4: 210 g of multi-grain flour, 100 g of Grana Padano from 9 to 16 months, 50 ml of whole milk, 50 ml of extra virgin olive oil, 2 eggs, 20 g of pine nuts, 50 g of toasted almonds, 8 g of flax seeds, 3 g of nutmeg, 5 g of powdered ginger, 2 g of black pepper, 4 g of salt, 1 yolk

Method: Put the two eggs, milk and oil in a large bowl and mix. When they are well mixed, add the remaining ingredients: the sifted flour, grated Grana Padano, pine nuts and whole almonds, flax seeds, nutmeg, ginger. Season with salt and pepper and start kneading to incorporate all the ingredients well and obtain a compact and fragrant dough. If the dough is sticky, add a couple of tablespoons of flour to perfect the consistency: the secret is that the dough should not stick to your hands. Divide the dough into two equal parts from which you will obtain two loaves of about 3-4 cm wide and 1 cm high. At this point, place the loaves on a baking sheet lined with parchment paper and brush them with the lightly beaten yolk. Cook the two loaves in the preheated oven at 180 ° C for about 25 minutes, until they are golden on the surface. Let it cool for a couple of minutes. It is at this point that our biscuit "loaves" will turn into real cantuccini, or rather with the cut! Using a knife with a serrated blade, cut the nooks diagonally. Spread the cut biscuits on the baking tray previously covered with parchment paper.
Let the biscuits bake in the oven while still hot at 180 ° for about 10/15 minutes, turning them every 5 minutes in order to brown both sides of the biscuits evenly. Take them out of the oven and serve them.

Christmas biscuits with butter and Grana Padano

Ingredients for 4 people: 200 g of Grana Padano, 200 g of flour 00, 200 g of salted butter, 1 egg, sesame seeds, poppy seeds, salt, pepper

Method: In a bowl, mix the soft butter with the flour and the finely grated Grana Padano. Knead first with a fork and then with your hands, until you get a smooth and homogeneous dough. Form the dough into a ball, cover with cling film and let it rest in the fridge for 30 minutes. Roll out the dough with a rolling pin and cut out the shortbread biscuits with a star-shaped pastry ring and arrange them on a baking sheet lined with baking paper. With a toothpick, make a small hole on one of the tips of the stars and leave it until the end of cooking to prevent it from closing, brush the biscuits with an egg yolk and decorate with sesame or poppy seeds. Bake the shortbread in a preheated oven at 180 degrees for 15-20 minutes, until golden brown. As soon as they have cooled down, thread the cord and hang the shortbread biscuits on the Christmas tree.

Baci di dama with Grana Padano

Ingredients for 4:

For the pasta – 35 g of grated Grana Padano, 50 g of 00 flour, 50 g of ground almonds, 50 g of softened unsalted butter, 15 ml of whole milk, salt and pepper

For the filling – 150 g of ricotta (or cream cheese), 50 g of grated Grana Padano, 20 g of chopped pistachios (or your favorite nuts), optional chopped herbs, salt and pepper

Method: For the dough, sift the flour and knead all the ingredients well until it becomes a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. Prepare balls of about 5 g each (2 or 3 cm maximum in diameter) and place them on the baking sheet lined with parchment paper. In the meantime, turn on the oven at 180 ° C. Bake the Grana Padano biscuits for about 7/8 minutes, until golden brown. Let them cool and prepare the filling. In a bowl, combine the cream cheese (or ricotta) with the grated Grana Padano. If the cream is too dry, add twice as much cream (for greater softness use whipped cream). Season to taste and, if you want, add chopped herbs, such as chives or dill, to the mixture. Put the cheese mixture in a pastry bag and fill half of the lady's kisses. Place the other halves on top of each of these and press gently (they will look like lips kissing, hence the funny name). Use the excess filling that goes over the edge to attach the chopped pistachios, gently rotating the baci di dama. Put them in a bowl and your grana padano baci di dama are ready to be enjoyed.

Grana Padano Riserva flan and golden yolk in brioche bread

Ingredients for 4 people:

For the flan – 250 g of liquid whipping cream, 4 whole eggs, 250 g of grated Grana Padano Riserva Over 20 months, salt and pepper to taste

For the fondue – 200 g of liquid whipping cream (35% fat), 100 g of Grana Padano Riserva Over 20 months, 1 pc of Maldon salt

For the golden yolk – a slice of brioche bread, an egg, oil for frying


For the flan – Heat the cream to 80 ° C. Blend together with the eggs for a few minutes. Finally, add the grated Grana Padano. Filter with a sieve and fill some buttered aluminum bowls for about ¾ of their volume. Steam at 85 ° C x 20 '. Alternatively, in a water bath at 120 ° C x 35 '.

For the fondue – Heat the cream to 85 ° C, turn off and add the grated Grana Padano. Filter with a sieve and keep warm at 75 ° C, until ready to serve.

For the golden yolk – Grate a slice of brioche bread; separate the yolk from the egg white and bread it in breadcrumbs. Leave to rest for 2 hours at 5 ° C and fry just before use.

Preparation of the dish – Put a spoonful of warm fondue on the bottom of the plate and place the Grana Padano flan.
Place the golden egg yolk on the flan and serve hot.

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