Thursday, September 20, 2012

White Bean and Escarole Peach Brushcetta

I have been asked to create an original recipe using a "Legend" from Europe"

The product I was given to cook with is Grana Padano

What is Grana Padano?

Grana Padano Cheese is a firm cheese that is usually served grated over meals. It is made with partially skimmed milk in five different regions of northern Italy, all north of the Po River. Grana Padano translated literally means "Grainy cheese of the Po River Valley." Generally, firm cheeses are quite sharp and pungent in flavor, making only a small amount necessary. Grana Padano has a slightly more subtle flavor and is less nutty and salty than other firm cheeses.

  • Grana Padano is a crumbly cheese, similar to Parmesan, and is used in similar ways. Grana Padano can be eaten on its own, as part of a cheese course.
    Mostly, however, the cheese is grated and used as an ingredient or garnish for other dishes, such as in pastas, soups and souffles. Grana Padano can also be shaved thin and used in dishes such as a zucchini carpaccio: layers of very thinly sliced zucchini covered with salt, lemon juice and olive oil, and sprinkled with cheese, fresh herbs and sometimes pine nuts.

    Grana Padano is available in Italian supermarkets, imported food and specialty markets, and some large grocery stores that carry a wide variety of cheeses.

    This is my recipe that I had created

White Bean and Escarole Peach Brushcetta
with a drizzle of peach Balsamic Reduction
topped with our key ingredient:
Grana Padano

1 loaf Italian bread, sliced thin 
1 head escarole, rinsed well
1 can white beans, drained 
2 peaches, brushed with butter, grilled
Grana Padano Cheese, grated
Peach Balsamic Glaze (see recipe)

1.  Slice bread, rub with garlic, drizzle olive oil...then toast.
2.  Saute escarole in olive oil until soft.
3.  Add beans, toss. Season with salt
4.  Slice peaches, coat with butter, grill. Cover to keep warm (put aside)
5.  Make glaze..see recipe     
Assemble Brushcetta: by placing all ingredients on top of sliced bread, then drizzle with glaze.
But "DO NOT forget to top brushcetta with our "key ingredient".....grated Grana Padano Cheese

To make Peach Balsamic Glaze:
In sauce pan, over medium heat add 1 cup balsamic vinegar, 2 Tbs brown sugar, salt, to taste, 1/4 cup peeled peaches.( I used smaller pieces)  Saute for few mins then add to small food processor or blender to puree.  Add back to sauce pan to keep warm.  Should be thick consistency.  

No comments:

Post a Comment