How to add an Italian twist to your Easter cooking | Good Food

Grana Padano cheese on a chopping board with cherry tomatoes and an array of dried pasta

The art of Grana Padano

Grana Padano cheese on a chopping board with a honeycomb beehive, honey in a bowl, and cashew nuts

Of course, it’s not just Grana Padano’s distinctive flavour that makes it so unique. As it’s a PDO (Protected Designation of Origin) product, every wheel is produced exclusively in the Po Valley region of northern Italy, using traditional methods.

In fact, it takes roughly 15 litres of milk to produce each kilogram of this precious cheese, so just 30g offers the same nutritional value as around half a litre of milk. That makes Grana Padano a concentrated source of milk nutrients, including calcium, phosphorous and vitamin B12.

But unlike milk, it’s naturally lactose-free due to its specific production and long ageing process. So, it’s ideal if you have a lactose intolerance, or simply want to lower your intake while still enjoying cheese as part of your diet.

Grana Padano cheese on a chopping board with white onions

Need some inspiration?

If you fancy experimenting with Grana Padano this Easter, this simple veggie tart makes a great Sunday roast starter or seasonal centrepiece. The subtle saltiness of the Grana Padano pairs perfectly with the zingy raw asparagus.

Raw asparagus & Grana Padano tart

SERVES 6-8 PREP 25 mins, plus cooling COOK 20 mins EASY

Ingredients

125g low fat crème fraîche
1 tsp Dijon mustard
1 garlic clove, crushed
100g Grana Padano, 75g finely grated and remaining cut into thin slivers
1 lemon, zested and juiced
small handful of herbs (such as chives and parsley), finely chopped
25g walnuts, roughly chopped
400g asparagus spears
320g sheet puff pastry
1 egg, beaten
1 tbsp extra virgin olive oil

Method

Heat the oven to 220C/200C fan/gas 7 and put a large baking tray inside to heat up. In a bowl, mix the crème fraîche, Dijon mustard, garlic, grated Grana Padano and most of the lemon zest and herbs, reserving a small amount for serving. Season well and set aside.
Toast the walnuts in a frying pan over a medium heat for 3-5 mins, until fragrant and golden brown all over. Snap the woody ends off the asparagus and use a peeler to peel the spears into thin ribbons. Gather any remaining pieces, trim off the tops and finely chop the stems. Tip into a bowl and set aside.
Roll the pastry out on a sheet of baking parchment into a roughly 25 x 35cm rectangle. Gently score a 2cm border around the edge using a sharp knife. Brush the beaten egg all over the pastry and sprinkle a pinch of flaky sea salt around the edge, if you like.
Carefully slide the pastry onto the hot baking tray, using the parchment to help you, and bake for 15-20 mins until golden and puffed up. Remove from the oven and gently press down the scored centre using the back of a metal spoon. Leave to cool for 10-15 mins (this can be made up to 2 days in advance and kept in an airtight container).
Meanwhile, toss the asparagus ribbons with the oil, a splash of the lemon juice and the remaining lemon zest and herbs. Spread the crème fraîche mixture across the middle of the tart and arrange the asparagus ribbons over the top. Scatter over the sliced Grana Padano and the toasted walnuts, then cut into slices to serve.

Elevate your Easter recipes with Grana Padano.

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