Cod fillet with Grana Padano 16 months, black truffle and spinach, Main courses, recipes with italian cheesehttps://www.granapadano.it/en-ww/main-courses-cod-fillet-with-grana-grana-padano-16-months-black-truffle-and-spinach.aspx Return to the heat and add the Grana Padano until melted and creamy, then add the reserved truffle and set aside.
Risotto with Mushrooms and Coffee, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-risotto-with-mushrooms-and-coffee.aspxDrain, reserving the soaking water, and finely chop the porcini.
Chiaravalle Abbey, Cistercian monks, Grana Padano history, origins of Grana Padano cheesehttps://www.granapadano.it/en-ww/chiaravalle-abbey.aspxGrana Padano > History > CHIARAVALLE ABBEY CHIARAVALLE ABBEY The community of the Cistercians The community of the Cistercians THE CISTERCIANS The Cistercian monastic order was founded in Citeaux, France, in 1098. Its founder, Robert de Molesme, together with a group of monks, wanted to restore strict compliance with the Rule of Saint Benedict, at a time when the communities of the [...]
Fettuccine with Broad Beans, Peas and Grana Padano Riserva, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-fettuccine-with-broad-beans-peas-and-grana-padano-riserva.aspxRemove the pasta and vegetable with a slotted spoon (reserving the water) and put in the pan with the shallots. ... If the mix appears too dry, add some of the reserved water from the pasta.
Pasta Primavera, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-pasta-primavera.aspxBe sure to reserve 1/4 cup of the pasta water for the sauce, after draining the pasta. ... Deglaze the pan with the white wine and then add in the stock and reserved cooking liquid.
Risotto with broad beans, peas, courgette flowers, Grana Padano and mint, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-risotto-with-broad-beans-peas-courgette-flowers-grana-padano-and-mint.aspxIngredients 120g broad beans, podded 100g peas, podded (with pods reserved) 70g butter 1 banana shallot, finely chopped 250g good quality risotto rice 80ml white wine About 2l chicken stock 50g Grana Padano over 16 months, grated, plus extra to garnish Freshly grated nutmeg 6 courgette flowers, chopped 3g mint leaves Preparation Blanch the broad beans in salted [...]
Risotto with vegetables and Grana Padano, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-risotto-with-vegetables-and-grana-padano.aspxReserve. ... Reserve the steaming liquid.
Spelt salad with cherry tomatoes, rocket, asparagus, Taggiasca olives and shavings of Grana Padano, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-spelt-salad-with-cherry-tomatoes-rocket-asparagus-taggiasca-olives-and-shavings-of-grana-padano.aspxSlice into rounds, reserving a few whole asparagus tips.
Stuffed Artichokes, Starters, recipes with italian cheesehttps://www.granapadano.it/en-ww/starters-stuffed-artichokes.aspxPeel and trim the stem of the first artichoke, reserve the stem, and put artichoke and stem in the lemon water. ... Stir in ½ cup of the parsley, ½ cup of the olive oil, the eggs, ¼ teaspoon salt, and the reserved lemon zest.
Campanelle with cauliflower, sundried tomatoes and garlic, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-campanelle-with-couliflower-sundried-tomatoes-and-garlic.aspxLet soak until soft¬ened, about 20 minutes, then drain, reserving the soaking water, and chop. ... Remove the pasta with a spi¬der or small strainer and add directly to the sauce, reserving the pasta water.