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Beef-and-marrow ragù

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Beef-and-marrow ragù

3½–4 hours

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Herbed lamb knuckles

1 hour

Pork loin chop piccata

Italian recipes

Pork loin chop piccata

20 minutes

Green ribollita soup and truffle oil

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Green ribollita soup and truffle oil

20 minutes

Easy tuna carpaccio

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Easy tuna carpaccio

Fried baby marrow flowers

Italian recipes

Fried baby marrow flowers

10 minutes

Octopus and sautéed spinach

Italian recipes

Octopus and sautéed spinach

40–60 minutes

’Nduja arancini

Cheese recipes

’Nduja arancini

35 minutes

Coffee zabaglione

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Coffee zabaglione

5 minutes

Grana Padano cannellini bake

Grana Padano

Grana Padano cannellini bake

25 minutes

Floral laminated pasta

Italian recipes

Floral laminated pasta

5 minutes

Cheesy pepper pizza

Grana Padano

Cheesy pepper pizza

10 minutes

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Cheesy pepper pizza

By Marcelle van Rooeyn

Serves 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

2 pack Woolworths Neapolitan-style pizza bases
200 ml bottle Woolworths pouring cream
150 g Woolworths Ayrshire bocconcini mozzarella cheese, torn
150 g Grana Padano, grated
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 220°C. Place the pizza bases on large baking trays.

2. Divide the cream equally between the pizzas, then top with the bocconcini.

3. Top the pizzas with half the Grana Padano, reserving the remainder for serving.

4. Season with a little salt and lots of black pepper.

5. Bake for 5–8 minutes, or until the cheese is bubbling and slightly browned.

6. Top with the remaining Grana Padano, slice each pizza into 8 and serve immediately.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones

more Grana Padano recipes

With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is due to each wheel being examined at nine months by an impartial technician.

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