INGREDIENTS:
- This recipe should be made with a more mature Grana Padano DOP
- serves 6
- For the Grana Padano Riserva Cappuccino
- 300g Grana Padano DOP Grated
- 1 onion
- 4 potatoes
- 1 litre of chicken stock (less if you want a thicker soup)
- 1 bay leaf
- 100ml cream
- 100ml milk
- 100ml white wine
- salt and pepper
- olive oil
- For the Tartar
- 300g thickly sliced San Daniele ham
- 100g grated Grana Padano
- 6 thyme sprigs
- 1 bunch of flat-leafed parsley
- For the Cappuccino froth
- 300 ml milk
PREPARATION:
1. For the Grana Padano Cappuccino, peel the onions and potatoes, chop into equal small chunks and brown them lightly in a pan with the oil. Add the white wine then the chicken stock and the bay leaf. Cook on a medium heat for about 10 minutes until the potatoes are cooked.
2. Add the milk, cream and Grana Padano. Bring to the boil for a few moments and add salt and pepper to taste. Then use a food processor to blend the mixture until it is smooth. Pour it into six pre-heated bowls/cups.
3. For the tartar, dice the San Daniele ham. Mix the Grana Padano with the finely chopped parsley. Add the ham to the cheese and parsley mixture and add salt and pepper to taste. Shape the tartar into six individual small towers using a mould and put the towers on separate plates.
