Grana Padano shells with rocket, bresaola and balsamic vinegar

Printable version
Grana Padano shells with rocket, bresaola and balsamic vinegar
Share facebook share twitter share pinterest share


. Difficulty: Easy . Serves: 4 people . Preparation time: 15 minutes
Lactose free Lactose free


200 g Grana Padano
100 g bresaola
50 g rocket
extra virgin olive oil
balsamic vinegar


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


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.
Share facebook share twitter share pinterest share
Siglacom - Internet Partner