Crispy and crunchy these are not far off from a really good chip. Cut them however you wish (triangles are also popular) but I love to cut them into long chip like pieces and to cover them in a shower of more freshly grated Grana Padano.
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Tomatoes, garlic and shallots cooked confit - slowly in the oven with lots of olive oil and some rosemary which I paired with a quick zesty salad of thinly sliced courgettes tossed with lemon, dill, olive oil and lots of Grana Padano.
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This is one of my favourite things to make when the weather turns cooler. The sauce is glossy and rich and full of the good stuff. I love the depth of flavour that the Grana Padano Riserva brings to this, almost nutty and umami. Go for smoked garlic if you can, otherwise regular will do. This is such a quick recipe to prepare and perfect for a midweek meal.
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Taking their name from the Italian word ‘nudi’ meaning ‘naked,’ these pillowy soft balls are similar to what one might use as the filling for a ravioli – only they are without the pasta shell and are therefore, naked. I love to serve gnudi in the summer. Blissfully light and full of flavour they make a perfect simple supper or lunch in the garden.
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I love the colour of this dish and I have really enjoyed creating this recipe for Grana Padano as part of my Tastemaker partnership. The earthy green pesto with creamy Grana Padano Riserva is beautiful at this time of year and the crispy sage leaves give a lovely nod to Autumn.
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