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Figs And Crispy Grana Padano! What More Can We Ask For?


Figs roasted in sherry vinegar caramel, Grana Padano crisps & Prosciutto di San Daniele
Serves 2
Dan Doherty is the chef of London’s acclaimed Duck & Waffle. He pairs crisped, salty Grana Padano with sweet and savory end-of-summer figs and rich Prosciutto di San Daniele for a light and flavorful appetizer. This dish is perfect as an antipasti served with a glass of Prosecco in the final days of summer.
Ingredients
  1. 4 figs, halved
  2. 2 tbsp butter
  3. 1/3 cup of sherry vinegar
  4. 2 tbsp brown sugar
  5. 1 cup of finely grated Grana Padano
  6. 4 slices of Prosciutto di San Daniele
  7. 10 basil leaves
  8. Olive oil
  9. Black pepper
Instructions
  1. Preheat oven to 350 f degrees
  2. On a lined baking sheet, place the grated Grana Padano in circles 3 inches diameter, making 4 in total.
  3. Bake until the cheese is golden brown and bubbling. Remove from the oven and allow to cool
  4. Lift the crisps off the tray and store aside until ready to serve
  5. In a non-stick pan, add the sugar and allow to caramelise. When bubbling, add the butter and mix together well
  6. Add the figs cut side down and cook for 1 minute in the bubbling caramel. Take off the heat and deglaze with the sherry vinegar
  7. To serve, fold the Prosciutto di San Daniele loosely on a plate. Add the fig halves, then top with a little drizzle of olive oil
  8. Scatter the basil leaves, then add the Grana Padano crisps and finish with a twist of pepper
culture: the word on cheese https://culturecheesemag.com/

Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

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