Summer salad with Grana Padano shavings
| Difficulty
Medium
|
Preparation  110 min
|
Servings for
4 people
|
Chef Francesco Mazzei
Ingredients
100ml milk
150g Grana Padano nine months
50g Grana Padano Riserva 24 months
230g mascarpone
40g radicchio (tardive, if you can find it)
40g French radish leaves
40g English asparagus (thinly sliced)
40g golden beetroot, chopped
40g Belgium endive leaves
8 baby carrots, sliced
20g baby spinach leaves
20g purple potato (boiled)
4 baby fennel, sliced
4 quail eggs (soft boiled)
5g Black summer truffle
80g Grana Padano shavings
Preparation
Put all the vegetables (minus the potato) in ice and water for 1 hour until they are firm to touch.
In the meantime, melt Grana Padano (nine months) with the milk.
Once melted, take off the stove, season with salt, pepper and add a pinch of nutmeg. Leave the mix to cool to almost room temperature.
Finally, add the mascarpone and mix all together with the melted cheese, putting it in the fridge to harden.
Using a separate block of cheese, shave some Grana Padano strips into a circle, creating a well in the middle.
Spoon the Grana Padano and mascarpone mixture into the centre of the Grana Padano shavings.
Remove the veg from the water, gently drain and dry with a kitchen towel.
Drizzle with extra virgin olive oil and decorate the Grana Padano and mascarpone mixture with the vegetables, adding the purple potato on the top to finish.
Boil 4 quail eggs for two minutes and chop in half. Place on the salad mound, to decorate.
Shave the truffle on top to decorate, and serve immediately.
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