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Grana Padano recipes

Grana Padano cannellini bake

Grana Padano

Grana Padano cannellini bake

25 minutes

Grana Padano-and-rosemary biscuits

Biscuit recipes

Grana Padano-and-rosemary biscuits

15 minutes

Cheesy pepper pizza

Grana Padano

Cheesy pepper pizza

10 minutes

Grana Padano broth with roasted Romanesco cauliflower

Cauliflower recipes

Grana Padano broth with roasted Romanesco cauliflower

2 hours 15 minutes

Hot-smoked salmon with cacio e pepe cream

Fish recipes

Hot-smoked salmon with cacio e pepe cream

30 minutes

Easy osso bucco

Beef recipes

Easy osso bucco

Lamb ragu with cheesy mash and green beans

Cheese recipes

Lamb ragu with cheesy mash and green beans

2.5–3 hours

Creamy carbonara

Cheese recipes

Creamy carbonara

20 minutes

Grana Padano polenta cakes with exotic tomatoes and olives

Cheese recipes

Grana Padano polenta cakes with exotic tomatoes and olives

15 minutes

Simple vegetable lasagne

Grana Padano

Simple vegetable lasagne

40 minutes

Split pea soup

Grana Padano

Split pea soup

50 minutes

Fish croquettes with roasted garlic aïoli

Dip recipes

Fish croquettes with roasted garlic aïoli

20 minutes

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Fish croquettes with roasted garlic aïoli

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

800 g hake, cooked and flaked
2 medium potatoes, cooked and mashed
1 red onion, grated
2 garlic cloves, minced
6 basil leaves, finely chopped
1 chilli, minced
1 free-range egg, beaten
1 t lemon zest
60 g Grana Padano, grated
For the roasted garlic aïoli:
1 head garlic
1 T olive oil
1 cup good-quality mayonnaise

Method

1 Preheat the oven to 180°C.

2 Mix all ingredients together and shape into small balls of about 6 cm in size. Place on a baking tray and bake for 20 minutes. Serve with roasted garlic aioli.

3 To make the aïoli, preheat the oven to 180°C. Halve the garlic, drizzle with olive oil and place on a baking tray. Roast for 40 minutes, or until fragrant and slightly soft. Combine the roasted garlic with the mayonnaise.

Find more fish recipes here

Photographs: Jan Ras