Pea and marinated cherry tomato risotto INGREDIENTS SERVES 4 280g of Riso Gallo Carnaroli rice 40g grated
Grana Padano 50g onion (finely chopped) 25g unsalted butter 1 litre vegetable or chicken stock 200ml dry white wine 160g green peas (off the pod or frozen) 2 tbsp extra virgin olive oil 1 small punnet of pea shoots as garnish 4 anchovies cut in segments 200g cherry tomatoes 1 lemon zest 1 orange zest 2 tbsp balsamic vinegar 1 small bunch thyme I small bunch basil 1 garlic clove (optional) Salt and pepper (to taste) Salted "hard" ricotta (to taste) DIRECTIONS Blanch the peas in salted boiling water for 1 minute and cool them down immediately in iced water.
And what a place to celebrate a very special occasion for the family, their staff and valued customers, with a mouth-watering menu that includes Orecchiette alla Luganica, a spicy pork luganica sausage with tomato ragA[sup.1] and
Grana Padano, 'nduja and ricotta salata.
Topped with
grana padano cheese, truffle oil, garlic butter and coriander, with onion crispies on top, they were just sublime.
This summery lamb dish is light and delicious, the perfect alternative to a Sunday roast Welsh lamb meatballs with
Grana Padano and yoghurt SERVES 6 | Make a tomato sauce by heating 1 tbsp olive oil in a large saute pan over a gentle heat.
Try this: The creamy carbonara topped with
Grana Padano, for [pounds sterling]13, followed by a slice of Oreo cheesecake.
5 liters, 1500 ml or 6.3 cups Superfine Arborio rice, 280 g
Grana Padano DOP (parmesan), 100g Onion, 150g Barbera d'Asti DOCG, 200g Butter, 80g Grated
Grana Padano DOP, 80g Robiola di Roccaverano or any Italian soft ripened cheese Italian sausage, 200g Procedure: Bring the broth to a light boil.
To supplement the trip, the students visited the
Grana Padano Cheese Factory in the commune of Piacenza inside the Emilia-Romagna region, where they witnessed the entire process of making cheese.
TOP TIP Try
Grana Padano, a hard, slow-ripened, semi-fat, cow's milk cheese produced in the Po valley.
stuffed with sage, parmesan, pecorino Romano and
grana padano cheeses, and topped with Purefoods Honeycure Bacon.
The best pasta was the Ricotta Gnocchi Pomodoro bathed in fresh grape tomato sauce, garlic, basil, Tuscan olive oil and
grana padano. These were pillowy soft while still retaining its texture.
According to Raimondi, cheeses like Ragusano, Asiago, Bitto, Fontina, Bra, Castelmagno and Italico are semi-hard with a moisture content of 35-45 per cent while
Grana Padano, Parmigiano-Reggiano, Pecorino Romano, Montasio, Pecorino Sardo and Fiore Sardo are of the hard variety, as their water levels are below 35 per cent.