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Grana PadanoCold finger food

Tomato sauce, orange caviar, muscovado sugar and fregola

Name: Tomato sauce, orange caviar, muscovado sugar and fregola
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g fregola; 50 g butter; 80 g grated Grana Padano; 2 g salt; 1 g white wine vinegar; 200 g datterino tomato juice; 1 g salt; 20 g extra virgin oil; 80 g trout caviar; 10 g muscovado sugar

Difficult

4 per.

60 min

Chef Davide Oldani

Ingredients

For the fregola:

300 g fregola

50 g butter

80 g grated Grana Padano

2 g salt

1 g white wine vinegar

For the sauce:

200 g datterino tomato juice

1 g salt

20 g extra virgin oil

For the finishing:

80 g trout caviar

10 g muscovado sugar

Preparation

STEP 1

For the fregola:
heat the fregola in a saucepan, add the salt and cook, adding boiling water little by little.
Leave to dry, remove from the heat and add the butter, Grana Padano and vinegar. Divide the fregola into buttered disposable molds. Keep warm.

STEP 2

For the sauce:
reduce the tomato juice by 2/3, add the extra virgin olive oil and salt.

STEP 3

For the finishing:
arrange the fregola in the center of the plates, then the sauce and finally the caviar and sugar

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Tomato sauce, orange caviar, muscovado sugar and fregola

Ingredients

For the fregola: 300 g fregola 50 g butter 80 g grated Grana Padano 2 g salt 1 g white wine vinegar

For the sauce: 200 g datterino tomato juice 1 g salt 20 g extra virgin oil

For the finishing: 80 g trout caviar 10 g muscovado sugar

Preparation

For the fregola:heat the fregola in a saucepan, add the salt and cook, adding boiling water little by little.Leave to dry, remove from the heat and add the butter, Grana Padano and vinegar. Divide the fregola into buttered disposable molds. Keep warm.

For the sauce:reduce the tomato juice by 2/3, add the extra virgin olive oil and salt.

For the finishing:arrange the fregola in the center of the plates, then the sauce and finally the caviar and sugar

Related recipes

Baked meatloaf

Slow cooked haddock, saffron and Grana Padano fondue

Baked savoury pancakes with asparagus and Grana Padano

Crispy Grana Padano Fried Polenta with Crispy Sage

An iconic product

The PDO

Fun Facts

The consortium members

For the fregola:

300 g fregola

50 g butter

80 g grated Grana Padano

2 g salt

1 g white wine vinegar

For the sauce:

200 g datterino tomato juice

1 g salt

20 g extra virgin oil

For the finishing:

80 g trout caviar

10 g muscovado sugar

For the fregola:
heat the fregola in a saucepan, add the salt and cook, adding boiling water little by little.
Leave to dry, remove from the heat and add the butter, Grana Padano and vinegar. Divide the fregola into buttered disposable molds. Keep warm.

For the sauce:
reduce the tomato juice by 2/3, add the extra virgin olive oil and salt.

For the finishing:
arrange the fregola in the center of the plates, then the sauce and finally the caviar and sugar