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Cacio E Pepe Mac n’ Cheese with Grana Padano Cheese

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Ingredients

  8oz elbow pasta

    ¼ teaspoon salt, plus more for cooking water

    3 tablespoons unsalted butter

     1 teaspoon cracked black pepper

1-½ cups finely grated Grana Padano cheese, divided

Directions

In a pot of boiling salted water, cook pasta until almost al dente, two minutes less than the package directions say. Set aside ¾ cups of pasta water and drain pasta.

In a large skillet over medium-high heat, melt butter. Add pepper, cook until fragrant, about 1 minute.

 

Add ½ cup of the reserved pasta water, the pasta and 1 cup of the cheese. Gently stir pasta until cheese has melted into the sauce and coats the pasta.

 

Remove from heat; add remaining ½ cup cheese and ¼ teaspoon salt. Keep folding pasta until cheese has melted. Serve immediately.

 

Makes 4 servings 
 

 
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Grana Padano Cheese Polenta with Crispy Mushrooms

Grana Padano Polenta with Crispy Mushroo

Ingredients

For the polenta

2 tablespoons unsalted butter

1 cup polenta
4 ounces Grana Padano cheese, finely grated

2 teaspoons salt

 

For the mushrooms

½ cup olive oil, divided
 1 pound assorted mushrooms, sliced or halved

4 sprigs thyme
2 teaspoon salt, divided
2 tablespoons finely diced chives, optional

Directions

To prepare polenta, in a medium saucepan, bring 4 ½ cups water to a boil. Add butter and slowly whisk in the polenta. Cook, whisking often, for 5 minutes. Remove from heat and cover until polenta is tender, about 30 minutes. Whisk in grana padano cheese; add salt.

 

To prepare mushrooms, heat half the oil in a large cast iron skillet over high heat. Add half the thyme, mushrooms and salt; cook, turning mushrooms occasionally, until crispy, 8-10 minutes. Repeat with remaining oil, mushrooms, thyme and salt.

 

To serve, spoon polenta into shallow bowls. Top with mushrooms and garnish with chives and additional cheese, if desired.

 

Makes 4 servings