Tag: Grana

Praline Grana Padano and dried fruit recipe – Italian Cuisine

Praline Grana Padano and dried fruit recipe


  • 80 g dried fruit
  • 200 g Grana Padano Dop
  • sweet paprika
  • turmeric

Chop 80 g of dried fruit (2 figs, 4 plums and 8 walnut kernels) and then blend it in the cutter to obtain a moist mixture.
stir with 200 g of grated Grana Padano Dop and form about fifty balls. Pass some of them in sweet paprika, others in grated parmesan and in grated parmesan mixed with turmeric.

how to recycle the Parmigiano and Grana crusts – Italian Cuisine

how to recycle the Parmigiano and Grana crusts


We really don't want to throw anything away: cheese crusts can become precious ingredients to be exploited to avoid waste, save money and prepare delicious recipes. You will not regret it.

Grating parmesan or parmesan is one of our favorite activities as good Italians, but use the cheese crusts it is not an equally widespread custom. Although the crusts are not edible due to their harder consistency, it is possible to cook them and use them very easily for many recipes and not only to flavor soups and soups.
Don't throw them away: the parmesan or parmesan cheese crusts can live a second life, transforming from waste to an ingredient that can not be done without.

The first thing to do is clean the cheese crusts: after rinsing and drying them, remove the outer layer with the help of a grater or scraping it away with a knife, until the writing is eliminated. At this point, they are ready to be cooked the way you like, following some of the examples below.

Cheese crusts in minestrone

The most classic way to reuse parmesan crusts is to cut them into cubes and add them in the preparation of soups, broths and soups. With heat, the cheese will begin to soften and release its flavor, which will be even more intense compared to a simple grated.

Cheese crusts in the dough

Another way to easily and intelligently recycle cheese crusts is in pasta dishes. Soften them, leaving them to soak in milk for a couple of hours, and add them in small pieces in the pasta and beans, in pasta and potatoes or in the risotto, how to whip them. You will not regret it.

Cheese crusts in the dough

Cheese crusts softened in milk and then blended become an ideal ingredient for making meatballs too! After making them soft, they can also be used in doughs for focaccia and delicious sandwiches.

Fried cheese crusts

Retrieving leftovers and making them irresistible is child's play when there is something involved frying. A little extra virgin olive oil will suffice in a hot pan, the Parmesan crust cut into cubes or strips and you're done. As soon as they start to inflate slightly they will be ready to serve. Fundamental: taste them as soon as they are fried or they will soon come back hard.

If you want to overdo it, breaded! First of all flour the crusts, pass them in the beaten egg and in the breadcrumbs and dip them in abundant boiling oil. Fry them until golden brown, drain them on kitchen paper, drying excess oil and serve hot.

Grilled or grilled cheese crusts

The easiest way to use cheese crusts is to cook them on the plate, on the grill or on the barbecue, on the harder side. Alternatively, they can also be cooked simply in oven, until they have softened. Serve immediately, perhaps accompanied by vegetables or salami.

Microwave cheese crusts

Cooking the parmesan or parmesan crusts in the microwave may seem strange, but in reality it will allow you to obtain an unexpected result and Crisp, similar to delle cheese chips. Cut the cheese crusts into small pieces, put them in the microwave at maximum power and cook until bubbles start to form (it will take about two minutes). If the crusts are a bit old, it may be necessary to repeat the same operation a couple of times, until they have swollen. You will thus have prepared the puffed parmesan crusts. The aperitif is served!

The stories of La Cucina Italiana: Grana and Zola – Italian Cuisine

The stories of La Cucina Italiana: Grana and Zola


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