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Potato, Pancetta And Plum Tomato Salad With Grana Padano Curls

Grana.Padano's picture
Get the hang of making clever melted Grana Padano cheese curls to use in this colourful salad recipe – they are delicious!
Ingredients
  Baby new potatoes 18 Ounce (500 Gram)
  Cheese 2 Ounce, finely grated (50 Grams)
  Pancetta cubes/Streaky bacon 4 Ounce, chopped (100 Gram)
  Baby plum tomatoes 4 Ounce, halved (100 Gram)
  Mixed salad leaves 120 Gram (1 Bag)
  Spring onions 1 Bunch (100 gm), thinly sliced
  Italian olive oil 4 Tablespoon
  Balsamic vinegar 2 Tablespoon (For Drizzling)
Directions

1. Cook the potatoes in lightly salted boiling water until tender, about 15 minutes.
2. Meanwhile, make the Grana Padano curls. Preheat a hot grill. Sprinkle small mounds of the grated cheese - about 1 tablespoon each - on to a non-stick baking sheet, allowing plenty of room for them to spread. Grill until melted, bubbling and golden brown. Carefully peel them off one at a time whilst still warm, and wrap loosely around the handle of a wooden spoon or rolling pin to curl them. Cool completely.
3. Heat a frying pan and add the pancetta cubes or streaky bacon. Cook until crispy, then drain on sheets of kitchen paper.
4. Arrange the salad leaves on 4 serving plates and top with the warm new potatoes, plum tomatoes and spring onions. Drizzle each salad with 1 tablespoon of olive oil and a little balsamic vinegar. Arrange the Grana Padano curls on each salad and serve immediately.

Cook’s Tip: For a very clever canapé idea, make a batch of Grana Padano curls as above. Just before serving, fill them with a slice of prosciutto, or with thin slices of avocado and tomato.

To purchase Grana Padano cheese or any other Di Palo Select products visit Dipaloselects.com.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Cheese, Potato, Tomato
Interest: 
Everyday, Gourmet
Servings: 
4

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