White lasagna with aubergine and Grana Padano bechamel sauce, Complete meals, recipes with italian cheese
https://www.granapadano.it/en-ww/complete-meals-white-lasagna-with-aubergine-and-grana-padano-bechamel-sauce.aspx

  Preparation time:  1 hour and 40 minutes Video-recipe Ingredients 3 aubergines For the béchamel sauce: 140 g butter 120 g flour Nutmeg  150 g Grana Padano aged for over 16 months 1 l milk 900 g semolina 800 g flour 135 g eggs Preparation Mix the semolina, flour, eggs and egg yolks until you obtain a soft dough and leave to rest for at least one hour. [...]

Latteria Sociale S.
https://www.granapadano.it/en-ww/latteria-sociale-s-angelo-societa-agricola-coope.aspx

Mauro then reveals his personal technique: “You need whole milk (freshly milked if possible), a small glass bottle and a basin with water and ice. You start shaking the bottle with the milk inside it, cool it in the basin then shake it again.

S.
https://www.granapadano.it/en-ww/s-vittoria-soc-agricola-cooperativa.aspx

We are welcomed by the director Giuseppe Rizzi, who begins to tell us how Grana Padano is made by processing the milk supplied by the 21 members of the cooperative, all from the Piacenza area. ... The director accompanies us into the “milk room”, where we meet the very young cheesemaker, Matteo, who is only 24 years old.

Latterie Vicentine S.C.A., grana padano, Production sites
https://www.granapadano.it/en-ww/latterie-vicentine-sca.aspx

Over the years, Latterie Vicentine has been growing steadily, in terms of both member numbers and milk produced, and is now the largest dairy cooperative in the Veneto region as well as the largest producer of Asiago PDO cheese in Italy. ... Every year, the dairy produces 72 thousand wheels of Grana Padano PDO cheese, using only milk from members of the [...]

Caseificio Contini di Contini Damiano, grana padano, Production sites
https://www.granapadano.it/en-ww/contini-formaggi-di-contini-damiano.aspx

Every evening he collects the milk from the dairy farms with his truck, then he pours it into the skimming tanks and the next morning he starts to make the cheese.

Caseificio Sociale Ponte di Barbarano Soc.
https://www.granapadano.it/en-ww/caseificio-sociale-ponte-di-barbarano-soc-agr-co.aspx

The enormous volume of milk processed, about 100.000 litres per day, 95% of which will become Grana Padano, would, on the contrary, suggest that this phase was mechanised.

Grana Padano cheese scones, Starters, recipes with italian cheese
https://www.granapadano.it/en-ww/grana-padano-cheese-scones.aspx

Add the Grana Padano, then fold in 600ml of the milk until incorporated. ... Mix the egg yolks with the final 100ml of milk and use a pastry brush to liberally brush the top of each scone. 5.

Turkey stuffed with Grana Padano and speck, slowly cooked and paired with a taleggio sause, Main courses, recipes with italian cheese
https://www.granapadano.it/en-ww/main-courses-turkey-stuffed-with-grana-padano-and-speck-slowly-cooked-and-paired-with-a-taleggio-sause.aspx

  Preparation time:  3 hours and 30 minutes Ingredients 600 g Turkey breast 400 ml vegetable broth 200g Grana Padano PDO aged 16 months 100 g Speck 60 g Taleggio cheese 350 ml milk Salt and pepper   Preparation Make thin slices of 16-month Grana Padano cheese, using a mandolin if possible, and stuff the turkey breast. ... Melt Taleggio and 100 g Grana Padano [...]

Gnocchi with meat ragù and Grana Padano petals
https://www.granapadano.it/en-ww/item-v4.aspx

The first, quick and easy, is to dip the slices of stale bread in some milk, without soaking, then arrange them in a well buttered pan, sprinkle with plenty of grated Grana Padano and bake until golden in the oven for 10 minutes at 180°C, or put them in the microwave at maximum power for 30 seconds.

Crown Shaped Pasta Filled with Grana Padano RISERVA 24 months & Tomato, Entrees, recipes with italian cheese
https://www.granapadano.it/en-ww/entrees-crown-shaped-pasta-filled-with-grana-padano-riserva-24-months-tomato.aspx

Separately in a small pot, steep cloved-onion and herbs in milk. Slowly whisk milk into the roux and cook on low heat until smooth and thick.

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