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Recipes with grana padano

6 recipes that use grana padano, with photos, step-by-step instructions and cook times. The quickest, Mondeghili, takes 35 minutes. It is most often cooked with butter, egg and nutmeg.

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Casoncelli alla bergamasca

Casoncelli (casonsei in Bergamo dialect) are the pride of the old upper town of Bergamo and of nearby Brescia, eaten at weddings, village festivals and Sunday lunch. The filling is a thrifty mix of pork sausage, leftover beef, breadcrumbs and grana, perfumed with a crushed amaretto biscuit, a few raisins and a little pear, so it tastes faintly sweet and savoury at once. The folded half-moons are pressed into a little saddle shape and served in plenty of butter with sage and crisp cubes of pancetta, which makes this a pork dish twice over. A green salad is all they need afterwards. Chef's tip: cook the sausage filling first and let it cool completely; warm filling makes the pasta soggy and hard to seal.

120 minItalianPasta & Noodles
by KrazyBadal 0 views

Mondeghili

Mondeghili are the thrifty meatballs of Milan, invented to use up the beef left from a pot of bollito misto and now a fixture on the aperitivo counters of the city's bars. The cooked beef is minced with mortadella, a soft pork sausage, then bound with milk-soaked bread, egg, grana and lemon zest, flattened slightly and fried in butter until crisp and brown. They are best warm, with a squeeze of lemon, a spoonful of green sauce or simply a cold drink before dinner. Leftover roast beef or veal works just as well as boiled meat. Chef's tip: flatten each ball a little before frying; they cook through evenly and get more of that crunchy crust.

35 minItalianSnacks & Starters
by KrazyBadal 0 views

Canederli agli spinaci

Green canederli, Spinatknödel in German, are a fixture of the mountain huts and village inns of Trentino and South Tyrol, from the Val di Fiemme to the streets of Bolzano. Day-old bread is soaked in milk and bound with egg, chopped spinach and mountain cheese, then rolled into fist-sized balls and poached until light but firm. They arrive two to a bowl in steaming broth, or drained and dressed with melted butter and grated cheese. The best-known canederli are made with speck; this is the spinach and cheese version, served in vegetable stock. Chef's tip: poach one test dumpling first; if it starts to break up, work a spoonful more flour into the mix.

60 minItalianSoups
by KrazyBadal 0 views

Strangolapreti trentini

The name means priest-stranglers, and in Trento they like to say it dates from the Council of the 1500s, when visiting clergy ate these little green gnocchi so greedily they nearly choked. Thrifty and simple, they are made from stale bread soaked in milk and beaten with spinach or chard, egg and grated cheese, then poached and rolled in sage butter. Expect a soft, tender dumpling with a fresh green flavour, found on trattoria menus across Trentino in autumn and winter. Chef's tip: chop the spinach as finely as you can, almost to a purée, for smooth gnocchi that hold together.

50 minItalianPasta & Noodles
by KrazyBadal 0 views

Risotto al radicchio di Treviso

From December to February the farms around Treviso, in the Veneto, harvest radicchio tardivo, the late red chicory with long, curled, wine-coloured leaves, and towns across the province hold festivals in its honour. Cooked into a risotto, it softens and turns from crimson to a deep purple-brown, and its bitterness mellows into something sweet and nutty against the creamy rice. Local cooks splash in red wine, which adds depth and colour; for an alcohol-free risotto use an extra ladle of stock and a teaspoon of red wine vinegar. Chef's tip: keep back a handful of raw strips to scatter on top for crunch and colour.

40 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

Pizzoccheri della Valtellina

Pizzoccheri belong to the Valtellina, the steep valley of Lombardy near the Swiss border, and above all to the village of Teglio, where a local academy guards the recipe. Short, rough ribbons of grey-brown buckwheat pasta boil in one pot with potatoes and savoy cabbage, then go into a dish in layers with Valtellina Casera cheese and garlicky sage butter. It is a winter dish for ski huts and family kitchens: earthy, nutty and gloriously heavy. Chef's tip: buckwheat pasta breaks easily, so cut the ribbons short and fold the layers gently with two forks.

50 minItalianPasta & Noodles
by KrazyBadal 0 views

Goes well with grana padano