Ingredients200 g Grana Padano
100 g bresaola
50 g rocket
extra virgin olive oil
PreparationCut 8 squares of parchment paper (about 15x15cm), place one sheet in the centre of a non-stick pan and add 2 tablespoons of grated Grana Padano in the middle.
Melt the Grana Padano over medium heat for a few minutes, just until it begins to fry on top.
Using a spatula, place the parchment paper on an inverted glass, to shape the Grana Padano shell while still warm.
As soon as the shells have cooled and hardened, arrange them on a serving platter and fill with rocket, bresaola and a sprinkle of grated Grana Padano.
Dress with a drizzle of extra virgin olive oil and a few drops of balsamic vinegar and serve immediately.