01.18.06
Grana Padano with Honey and Walnuts. Italian Recipes
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Grana Padano with Honey and Walnuts
Grana Padano is a nutty, buttery milk cheese from Lombardy, it has been produced in the area for a thousand years. Italians use it as often as they use Parmigiano-Reggiano and it is excellent both grated and as a table cheese. Look for Grana Padano with a smooth, golden-yellow rind stamped with the Consortium’s distinctive seal, and a compact, dense inner structure without holes or color striations. Wrap Grana Padano tightly in a double layer of plastic wrap and refrigerate it up to 1 month; wedges can also be frozen if desired. If using Grana Padano as a grating cheese, it’s always best to grate it just before savoring it—if you really must grate it days before you are going to use it, freeze it to better preserve its aroma. Serve the elegant dish below as a combined cheese and dessert course.
3/4 pound Grana Padano, cut into 1/4-inch-thick wedges
36 walnut halves
1/2 cup chestnut honey
Arrange the Grana Padano on 4 plates. Top with the walnuts and drizzle with the chestnut honey. Enjoy immediately. Serves 4.
