- First courses
Vegetable soup
with Grana Padano
Aromas and tastes to welcome a multi-coloured autumn.
Vegetable soup
Ingredients for 4 people
800g courgettes
½ onion
1 egg yolk
100g Monti Trentini grana padano
4 basil leaves
4 slices toasted bread
1lt vegetable broth
4 tbsp extra virgin olive oil
salt and pepper
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Duration
30 minutes
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Difficulty
easy
An excellent soup in 4 easy steps.
1) Wash and cut the ends off the courgettes, cut into 1cm cubes, thinly slice the onion, wash and cut the basil. 2) Warm the oil in a pan and fry the onion until transparent, add the courgettes, cook while stirring for 3 minutes adding the broth, continue cooking for another 10 minutes. 3) Beat the egg yolk with a pinch of salt and pepper, add 80g of grana Padano and mix well, add the basil to the courgettes. 4) Take the soup off the heat and stir in the egg and cheese mixture, put the pan back on the heat and cook for a further 2 minutes. Place the toasted bread in the bowls, pour over the soup and sprinkle the remaining grana Padano.
Discover the protagonist
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Grana Padano PDO
FrescoGrana Padano PDO
FrescoCheese produced with cow’s milk, salt, rennet and lysozyme preservative
Milk collected only within the pdo area in north italy.This cheese is produced with selected milk that guarantees its unmistakable taste: mild and sweet (when aged 9 to 16 months) or decise and granular (when aged for long periods).
It is extremely light and digestible. It contains happiness, many proteins, calcium and phosphorus.
It is one of the rare cheeses that can be enjoyed from the aperitivo to the dessert.
Certified organic product also available
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Aging
9-16 months, above 16 months, above 20 months (Grana Padano Riserva)
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Wheels
from 36 to 40 kg
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