Beetroot in Grana Padano

Printable version
Beetroot in Grana Padano


. Difficulty: Easy . Serves: 4 people . Preparation time: 1 hour


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


500 gr chards
150 gr butter
300 g Grana Padano
100 gr roast sauce
Salt and Pepper To Taste


Clean the chards, separating the stem from the leaves, carefully wash the stems, let them boil in salted water, put them in a sieve and, when cold press them to get out the residual liquids. Place the layered chards in a baking tray and season each layer with butter, grated Grana Padano and a splash of white pepper. Cut with a coppapasta and bake for 20-25 min at 160 ° C, taking care to bathe them with a little roast sauce every time they dry out.