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: 06/13/2022
Grana Padano PDO Oro del Tempo Cannoli with basil
A super quick recipe, perfect for an aperitif with friends. Try this recipe made by Una Stella in cucina exclusively for Agriform.
STELLA MENNA - UNA STELLA IN CUCINA
Stella Menna, 32, from Rome, has a past as a professional tennis player and an economics degree. An accountant with a passion for cooking, she loves "getting her hands dirty" and her kitchen is now a very important part of her life. Her love for good food has resulted in her Instagram page “unastellaincucina” and her cooking blog, where you can find easy and quick recipes, perfect for those of us who come back home late at night after a long day of work with very little time available, but do not want to give up on home cooked meals.
READ THE BLOG
THE RECIPE
INGREDIENTS
125 gr Grana Padano PDO Riserva Oro del Tempo
12 leaves of basil
200 grams of ricotta cheese
Tomato sauce to taste
Chopped pistachios to decorate
PROCEDURE
Blend the Grana Padano PDO with the basil. Cover a baking tray with baking paper. With the help of a food ring mold, create some discs of Grana Padano and then bake them in the oven, preheated to 180 ³C for 6/7 minutes. Once ready, let them rest for a minute, then lift them and wrap them around cannoli molds. Leave them on for a few minutes and in the meantime prepare the stuffing. I used ricotta and tomato puree, but a cream with zucchini and robiola would be great, too. Fill the cannoli and dip the extremities in the chopped pistachios.
125 gr Grana Padano PDO Riserva Oro del Tempo
12 leaves of basil
200 grams of ricotta cheese
Tomato sauce to taste
Chopped pistachios to decorate
PROCEDURE
Blend the Grana Padano PDO with the basil. Cover a baking tray with baking paper. With the help of a food ring mold, create some discs of Grana Padano and then bake them in the oven, preheated to 180 ³C for 6/7 minutes. Once ready, let them rest for a minute, then lift them and wrap them around cannoli molds. Leave them on for a few minutes and in the meantime prepare the stuffing. I used ricotta and tomato puree, but a cream with zucchini and robiola would be great, too. Fill the cannoli and dip the extremities in the chopped pistachios.
GRANA PADANO PDO RISERVA ORO DEL TEMPO
A symbol of gastronomic excellence Made in Italy, Grana Padano is obtained only from partially skimmed cow’s milk.
Semi-fat and aged for an average of 16 months, it has a hard paste, finely grained, white or straw-coloured, with a hard, smooth and thick rind, dark yellow in colour. It has a fragrant aroma and a characteristic and persistent taste.
In this recipe we are using Grana Padano Oro del Tempo. The ORO DEL TEMPO brand represents the pinnacle of our quality and for Grana Padano this value is guaranteed by the rigorous internal selection carried out on the best wheels aged for over 20 months that the Consortium marks RISERVA.
GRANA PADANO PDO
Semi-fat and aged for an average of 16 months, it has a hard paste, finely grained, white or straw-coloured, with a hard, smooth and thick rind, dark yellow in colour. It has a fragrant aroma and a characteristic and persistent taste.
In this recipe we are using Grana Padano Oro del Tempo. The ORO DEL TEMPO brand represents the pinnacle of our quality and for Grana Padano this value is guaranteed by the rigorous internal selection carried out on the best wheels aged for over 20 months that the Consortium marks RISERVA.
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