Grana Padano shells with rocket, bresaola and balsamic vinegar
Ingredients
200 g Grana Padano
100 g bresaola
50 g rocket
extra virgin olive oil
balsamic vinegarRecipe
Privileged/Confidential Information may be contained in this message. If you are
not the addressee indicated in this message (or responsible for delivery of the
message to such person), you may not copy or deliver this message to anyone. In
such case, you should destroy this message and kindly notify the sender by reply
email. Please advise immediately if you or your employer does not consent to email
for messages of this kind. Opinions, conclusions and other information in this
message that do not relate to the official business of Group M Worldwide LLC and/or
other members of the GroupM group of companies shall be understood as neither given
nor endorsed by it. GroupM is the global media investment management arm of WPP.
For more information on our business ethical standards and Corporate Responsibility
policies please refer to WPP's website at http://www.wpp.com/WPP/About/
Preparation
Cut 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.