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Cream of Grana Padano Cheese With Basil And Vegetable Sprouts

Cream of Grana Padano Cheese With Basil And Vegetable Sprouts

An Italian cheese cream made with Grana Padano, basil, broad beans, peas, vegetable sprouts and dried olives: a recipe shared by Tommaso Arrigoni and Eros Picco

08 August, 2012
Average: 4 (3 votes)


serves for


total time

3 HR 30 MIN


300 g
200 g
Grana padano cheese
200 g
To taste
To Taste
100 g, fresh leaves
Extra virgin olive oil
60 g
Pine nuts
20 g
To taste
To taste
50 g
Broad beans
50 g
Black olives
100 g


Mix the cream and milk in a small saucepan and bring to the boil. Remove from the heat and add the grated cheese, taking care to mix the ingredients thoroughly using an immersion blender. Check the seasoning and leave to cool.

Prepare a light pesto sauce by blending the basil with the oil, pine nuts, salt and pepper.

Blanch the broad beans and peas, then plunge them straight into iced water and remove the outer skin.

Dry the black olives in an oven set at 90°C for about 2/3 hours. Once they have completely dried out, allow them to cool before reducing them to powder form in a blender.

Pour a thin layer of the Grana Padano cream onto the bottom of the plate and then create a spiral pattern with the basil sauce. Sprinkle with the beans, peas and vegetable sprouts. Dust with the dried olive powder and garnish with pink pepper.

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