Grana Padano Ciabatta Dumplings with Avocado, Amalfi Lemon and Chilli Dip
This recipe has been created by Francesco Mazzei, owner of the restaurants Sartoria, Radici and Fiume in London.
The Grana Padano Protection Consortium is a non-profit organisation, which brings together producers and curers to protect and promote Grana Padano PDO cheese worldwide.
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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it
Serves 40 Dumplings 6 People Preparation Time: 30 Minutes Difficulty: Easy
To make the dough, soak the bread in the milk and squeeze it to remove excess milk
Then put all the dumplings ingredients in a food processor and mix. Let the dough rest for 10 minutes. Then make 40 small balls of dough, and carefully put them in a pan of hot oil (160 °C) frying in batches of 10 until they are golden. For the dip, blend the avocado in a food processor with the tabasco, mustard, Worcester sauce, lemon juice, salt and pepper until creamy. Pour into a bowl then top with the chopped red chilli.
Serve the dumplings garnished with grated Grana Padano Riserva and lemon zest with the avocado dip on the side.