grana padano

Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and Grana Padano and piped into swirls, they make an indulgent side dish

Duchess potatoes

floury potatoes,chopped

egg,separated

soft butter

Grana Padano,finely grated

nutmeg

vegetable oil,for the tray

Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth – use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.

Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.

Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-piping-bags">piping bag</a> with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.

Bake the potatoes for 15-20 mins until golden-brown and crisp.

Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.

Linguine With Asparagus Pesto

garlic, chopped

olive oil

lemon

Salt and black pepper

linguine

oregano leaves

Snap off and discard ends of asparagus. Cut off top two inches of spears and reserve. Chop rest of spears and put in food processor with garlic, processing until very finely minced. With the machine running, drizzle in olive oil. Add 1/2 cup cheese and pulse. Transfer mixture to a bowl, fold in lemon zest, season with salt and pepper and set aside.

Bring a large pot of salted water to a boil, add pasta and cook about 6 minutes, until not quite al dente. Add asparagus spears to the pot and cook another 1 to 2 minutes, until pasta is al dente.

Spoon 1/4 cup pasta water into a large skillet. Drain pasta and asparagus tips and add to skillet along with asparagus mixture and lemon juice. Cook over low heat, stirring with tongs, 3 minutes or so, until ingredients are well blended. Check seasonings. Transfer to 4 warm plates, scatter with oregano and serve with extra cheese.

A frittata makes a lovely starter or light lunch. You can use 150g of leftover cooked pasta in this recipe, instead of the macaroni, if you like.

Cheesy macaroni and pancetta frittata

macaroni

pancetta

garlic clove, finely chopped

eggs

Grana Padano, roughly chopped

basil leaves,

Cook the pasta in a large saucepan of boiling water according to the packet instructions, then drain well and set aside to cool a little.

Sizzle the pancetta in a 20cm non-stick ovenproof frying pan for 3-4 minutes, until it begins to crisp up. Add the garlic and cook for 30 seconds more. Remove from the heat and set aside.

Meanwhile, crack the eggs into a large bowl and beat well together. Remove the pancetta from the pan with a slotted spoon, then stir into the egg with the pasta, Grana Padano, basil leaves and some black pepper.

Put the frying pan back over a medium heat. Pour in the frittata mixture and cook for 8-10 minutes, until almost set. Meanwhile, preheat the grill to medium.

Place the pan under the grill for 4-5 minutes, until golden brown and set.

Leave to sit in the pan for 5 minutes, then slide onto a chopping board. Cut into 4 or 8 wedges and serve warm or at room temperature. Garnish with extra basil leaves and serve with a dressed mixed salad.

Diese Kombi ist ein Feuerwerk für die Sinne: Das handliche Blätterteig-Konfekt ist mit einer Frischkäse-Crème, verfeinert mit Grana Padano, gefüllt und passend zum edlen italienischen Hartkäse gibt´s dazu einen Champagner-Cocktail mit selbstgemachten Blutorangensirup. Unser Vorsatz für´s neue Jahr: sich öfters etwas Gutes gönnen!

Champagner-Cocktail mit Blutorange Käse-Blätterteig-Konfekt mit Grana Padano

75 g Grana Padano

0.5 EL Butter

0.5 EL Mehl

Milch

g Frischkäse

Salz

Muskat (frisch gerieben)

Rolle Blätterteig (aus dem Kühlregal)

Eigelb

Bio- Blutorange

Zweige Rosmarin

g Zucker

Angostura Bitter

700 ml trockener Champagner

Make a batch of these easy savoury muffins for your next picnic or an easy lunch. These cheesy bites with seasonal veg are great for lunchboxes

Savoury muffins

spring onions, finely chopped

self-raising flour

red pepper

parmesan, finely grated

rosemary sprigs, needles picked and finely chopped

eggs, beaten

sunflower oil

whole milk

Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.

Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.

Les recettes les plus simples sont souvent les meilleures !

Pasta Alfredo au poulet

100 g Pâtes (Tagliatelles sèches)

g Poulet émincé (cru)

ml Crème liquide

gou. Ail

càs Parmesan (râpé)

Dans une casserole d'eau bouillante salée, faites cuire les pâtes selon les instructions du paquet. Égouttez-les en fin de cuisson.

Faites chauffer un filet d'huile d'olive dans une poêle, sur feu moyen. Ajoutez l'émincé de poulet.* Salez, poivrez et faites-le revenir 4 à 5 minutes sur chaque face, jusqu'à ce qu'il soit bien doré.
*Consultez nos tips pour cette étape

Une fois le poulet cuit, ajoutez l'ail râpé et faites revenir 1 minute en remuant. 

Ajoutez le parmesan, poivrez et mélangez. Laissez fondre 2 minutes.

Dans une assiette, servez les pâtes avec la sauce Alfredo et le poulet. Ré-assaisonnez d'un filet d'huile d'olive, de poivre et de parmesan s'il vous en reste. C'est prêt !

https://static.jow.fr/recipes/jGx9LwRsomPq7w_transcoded.mp4

Top 6 grana padano recipes from across the web

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Top Tags

Duchess potatoes

Linguine With Asparagus Pesto

Cheesy macaroni and pancetta fritta...

Champagner-Cocktail mit Blutorange ...

Savoury muffins

Pasta Alfredo au poulet

Top 6 grana padano recipes from across the web

The most viewed grana padano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duchess potatoes

Linguine With Asparagus Pesto

Cheesy macaroni and pancetta fritta...

Champagner-Cocktail mit Blutorange ...

Savoury muffins

Pasta Alfredo au poulet

The most viewed grana padano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine