{"id":2910781635,"title":"Granarolo Grana Padano Wheel","handle":"copy-of-granarolo-parmigiano-reggiano-wheel-22-months-35-38kg","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe price indicated is by kg and the item is available by block. One (1) block minimum size is ranging from 5kg. \u003c\/strong\u003e\u003cstrong\u003eYou can purchase the item by a wheel and the minimum size is ranging from 35kg. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eWe will inform you the actual size upon receiving your order.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eGrana Padano is a hard, slow-ripened, semi-fat cheese from Italy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf life: 180d\u003cbr\u003eORIGIN : ITALY \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 itemprop=\"name\"\u003eBalsamic risotto with cauliflower and crispy sage\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/taste.co.za\/wp-content\/uploads\/2016\/03\/Balsamic-risotto-with-cauliflower-and-crispy-sage-400x400.jpg\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003clabel\u003eSERVES \u003c\/label\u003e\u003cspan itemprop=\"recipeYield\"\u003e4\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"articles__section--ingredients\"\u003e\n\u003cheader\u003e\n\u003ch3\u003e\u003cspan class=\"firstWord\"\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/header\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli itemprop=\"ingredients\"\u003e\u003cspan class=\"recipe-sub-category\"\u003eFor the risotto:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 T butter\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 T extra virgin olive oil\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 leeks, washed and roughly chopped\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e420 g risotto rice\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e4 cups good-quality chicken stock cups, heated\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e50 g Grana Padano finely grated\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003eSalt, to taste\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 T olive oil\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e1 cauliflower small head, broken into florets\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e8 sage leaves\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e150 g crème fraîche\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e1⁄2 cup balsamic crema\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003eFreshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"articles__section\"\u003e\n\u003cheader\u003e\n\u003ch3\u003e\n\u003cspan class=\"firstWord\"\u003eCOOKING\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eINSTRUCTIONS\u003c\/h3\u003e\n\u003c\/header\u003e\n\u003cdiv itemprop=\"recipeInstructions\"\u003e\n\u003cp\u003eTo make the risotto, heat 1 T butter and the olive oil in a saucepan over a medium heat. Add the leeks and cook until soft.\u003c\/p\u003e\n\u003cp\u003eAdd the rice and stir to coat well in the olive oil and butter. Add 2 ladles of the warm chicken stock and stir until almost all the liquid has been absorbed.\u003c\/p\u003e\n\u003cp\u003eContinue adding the stock, one ladleful at a time, while stirring, until all the stock has been added or until the rice is al dente.\u003c\/p\u003e\n\u003cp\u003eStir through the Grana Padano and remaining butter. Season with salt to taste.\u003c\/p\u003e\n\u003cp\u003eTo make the cauliflower, heat 1 T olive oil in a pan over a medium heat, add the cauliflower and cook for 1 minute, then turn and cook the other side until crisp and golden. Remove from the pan and drain on kitchen paper. 6\u003c\/p\u003e\n\u003cp\u003eHeat the remaining olive oil in same the pan, add the sage leaves and cook for 15 seconds or until just crisp.\u003c\/p\u003e\n\u003cp\u003eDivide the risotto between bowls and add the cauliflower, sage leaves and a spoonful of crème fraîche.\u003c\/p\u003e\n\u003cp\u003eDrizzle with the balsamic crema and season with pepper before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef's note:\u003c\/strong\u003e “Enhance the creamy texture of the risotto by adding balsamic crema.”\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2015-10-02T22:03:51+05:30","vendor":"Granarolo","type":"Cheese","tags":["Cheese","Grana Padano"],"price":6400,"price_min":6400,"price_max":6400,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8528070659,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Granarolo Grana Padano Wheel","public_title":null,"options":["Default Title"],"price":6400,"weight":34000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/5680_Grana_Padano_Wheel.jpg?v=1468346767"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/5680_Grana_Padano_Wheel.jpg?v=1468346767","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe price indicated is by kg and the item is available by block. One (1) block minimum size is ranging from 5kg. \u003c\/strong\u003e\u003cstrong\u003eYou can purchase the item by a wheel and the minimum size is ranging from 35kg. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eWe will inform you the actual size upon receiving your order.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eGrana Padano is a hard, slow-ripened, semi-fat cheese from Italy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf life: 180d\u003cbr\u003eORIGIN : ITALY \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 itemprop=\"name\"\u003eBalsamic risotto with cauliflower and crispy sage\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/taste.co.za\/wp-content\/uploads\/2016\/03\/Balsamic-risotto-with-cauliflower-and-crispy-sage-400x400.jpg\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003clabel\u003eSERVES \u003c\/label\u003e\u003cspan itemprop=\"recipeYield\"\u003e4\u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"articles__section--ingredients\"\u003e\n\u003cheader\u003e\n\u003ch3\u003e\u003cspan class=\"firstWord\"\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/header\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli itemprop=\"ingredients\"\u003e\u003cspan class=\"recipe-sub-category\"\u003eFor the risotto:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 T butter\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 T extra virgin olive oil\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 leeks, washed and roughly chopped\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e420 g risotto rice\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e4 cups good-quality chicken stock cups, heated\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e50 g Grana Padano finely grated\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003eSalt, to taste\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e2 T olive oil\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e1 cauliflower small head, broken into florets\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e8 sage leaves\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e150 g crème fraîche\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003e1⁄2 cup balsamic crema\u003c\/li\u003e\n\u003cli itemprop=\"ingredients\"\u003eFreshly ground black pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"articles__section\"\u003e\n\u003cheader\u003e\n\u003ch3\u003e\n\u003cspan class=\"firstWord\"\u003eCOOKING\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eINSTRUCTIONS\u003c\/h3\u003e\n\u003c\/header\u003e\n\u003cdiv itemprop=\"recipeInstructions\"\u003e\n\u003cp\u003eTo make the risotto, heat 1 T butter and the olive oil in a saucepan over a medium heat. Add the leeks and cook until soft.\u003c\/p\u003e\n\u003cp\u003eAdd the rice and stir to coat well in the olive oil and butter. Add 2 ladles of the warm chicken stock and stir until almost all the liquid has been absorbed.\u003c\/p\u003e\n\u003cp\u003eContinue adding the stock, one ladleful at a time, while stirring, until all the stock has been added or until the rice is al dente.\u003c\/p\u003e\n\u003cp\u003eStir through the Grana Padano and remaining butter. Season with salt to taste.\u003c\/p\u003e\n\u003cp\u003eTo make the cauliflower, heat 1 T olive oil in a pan over a medium heat, add the cauliflower and cook for 1 minute, then turn and cook the other side until crisp and golden. Remove from the pan and drain on kitchen paper. 6\u003c\/p\u003e\n\u003cp\u003eHeat the remaining olive oil in same the pan, add the sage leaves and cook for 15 seconds or until just crisp.\u003c\/p\u003e\n\u003cp\u003eDivide the risotto between bowls and add the cauliflower, sage leaves and a spoonful of crème fraîche.\u003c\/p\u003e\n\u003cp\u003eDrizzle with the balsamic crema and season with pepper before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef's note:\u003c\/strong\u003e “Enhance the creamy texture of the risotto by adding balsamic crema.”\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e"}

Granarolo Grana Padano Wheel

Product Description
QAR 64
Maximum quantity available reached.

The price indicated is by kg and the item is available by block. One (1) block minimum size is ranging from 5kg. You can purchase the item by a wheel and the minimum size is ranging from 35kg. 

We will inform you the actual size upon receiving your order.

Grana Padano is a hard, slow-ripened, semi-fat cheese from Italy.

Shelf life: 180d
ORIGIN : ITALY 

Suggested recipe:

Balsamic risotto with cauliflower and crispy sage

4

INGREDIENTS

  • For the risotto:
  • 2 T butter
  • 2 T extra virgin olive oil
  • 2 leeks, washed and roughly chopped
  • 420 g risotto rice
  • 4 cups good-quality chicken stock cups, heated
  • 50 g Grana Padano finely grated
  • Salt, to taste
  • 2 T olive oil
  • 1 cauliflower small head, broken into florets
  • 8 sage leaves
  • 150 g crème fraîche
  • 1⁄2 cup balsamic crema
  • Freshly ground black pepper, to taste

COOKING INSTRUCTIONS

To make the risotto, heat 1 T butter and the olive oil in a saucepan over a medium heat. Add the leeks and cook until soft.

Add the rice and stir to coat well in the olive oil and butter. Add 2 ladles of the warm chicken stock and stir until almost all the liquid has been absorbed.

Continue adding the stock, one ladleful at a time, while stirring, until all the stock has been added or until the rice is al dente.

Stir through the Grana Padano and remaining butter. Season with salt to taste.

To make the cauliflower, heat 1 T olive oil in a pan over a medium heat, add the cauliflower and cook for 1 minute, then turn and cook the other side until crisp and golden. Remove from the pan and drain on kitchen paper. 6

Heat the remaining olive oil in same the pan, add the sage leaves and cook for 15 seconds or until just crisp.

Divide the risotto between bowls and add the cauliflower, sage leaves and a spoonful of crème fraîche.

Drizzle with the balsamic crema and season with pepper before serving.

Chef's note: “Enhance the creamy texture of the risotto by adding balsamic crema.”

Vendor: Granarolo

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