Panettone and Grana Padano crumb

Printable version
Panettone and Grana Padano crumb


. Difficulty: Easy . Serves: 4/6 people
Milano is the home of panettone, the fruit-studded, enriched bread that’s particularly popular around Christmas. The sweetness here works beautifully with the salty Grana Padano. It’s a moreish combination so you might want to make a double batch! Great as an added topping for pumpkin and Grana Padano tortellini.


100g panettone, chopped into 2-inch chunks
45g Grana Padano, finely grated
Sea salt
Black pepper


Preheat the oven to 180℃. 
Scatter the panettone on an oven tray and bake for 10 to 15 minutes, or until dark golden and well toasted. Leave to cool.
Crumble the panettone with your fingers, or blitz to coarse breadcrumbs in a food processor.
Tip the crumbs into a frying pan over a medium-high heat and heat for 1 to 2 minutes, or until starting to smell fragrant. 
Season with salt and pepper, then tip in the cheese and quickly stir for 1 to 2 minutes. The cheese should start to melt and coat clump together with the panettone crumbs. 
Transfer to a bowl and leave to cool.
Break up any bigger clumps before serving, then use to top your roasted pumpkin tortellini.

This recipe was produced by BBC StoryWorks Commercial Productions, on behalf of Grana Padano