Everyone’s an expert when it comes to this sublime amalgam of pasta, cheese, and black pepper. Some cooks prefer to simply toss hot pasta with Pecorino Romano in the age-old way. Others like to create a creamy pan sauce, relying primarily on Grana Padano, which, unlike Pecorino, melts beautifully. We’re in the latter camp (and we up the ante by adding the brightness of lemon), but that means technique is all-important.
Prosciutto di San Daniele & Grana Padano Pizza
A delicious homemade pizza topped with sun dried tomato pesto, olives, chillies and Grana Padano cheese and then finished with rocket. (leave off the prosciutto)
Cheese Rind Broth - This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises. www.finecooking.com/recipes/cheese-rind-broth.aspx
Grana Padano Cheese
Grana Padano Cheese - FineCooking
Cauliflower Steaks with Grana Padano Cheese, Olives and Rocket Leaves