Logo GP-RGB
Home  <  Serving suggestions  <  Aperitivo and sharers  <  White bean, roasted garlic and Grana Padano dip
like_thumbLike
heart_likeLiked by 6

Share

  • fb
  • print
  • twitter
    Grana PadanoCold finger food

    White bean, roasted garlic and Grana Padano dip

    Group 393Easy
    Group 3824 people
    T460 min

    Chef Kitti Gould

    White beans are pureed with roasted garlic and a generous shaving of Grana Padano. Served with crudites of summer vegetables.

    Ingredients

    • 1 garlic head
    • 2 400g tins cannellini beans, drained and rinsed
    • Juice and zest of 1 lemon
    • 1 cup finely grated Grana Padano PDO
    • Salt and pepper
    • 240 ml Extra virgin olive oil
    • 1 sprig rosemary

    • To serve
    • Raw vegetables, grissini, focaccia

    Preparation

    STEP 1

    Roast the garlic: heat the oven to 200c. Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly. While it roasts, prepare your Grana Padano PDO cheese by finely grating it on a microplane grater for soft cloud like cheese.

    STEP 2

    Pour extra virgin olive oil into a pan with a sprig of rosemary and heat till rosemary is fragrant. 1-2 mins and then remove from heat and allow to infuse and cool.

    STEP 3

    Once garlic is roasted and cooled slightly, remove the skins and place the garlic cloves into a food processor and add in white cannellini beans, grated Grana Padano, lemon zest and juice, pinch of salt and freshly cracked pepper. Turn the blender on and blend until smooth adding in olive oil slowly to help emulsify. Save a few tablespoon of rosemary infused olive oil for garnish. If you need to add a little water to help make the dip more smooth you can do so 1 tablespoon at time.

    STEP 4

    Scoop dip out into a bowl, garnish with a little lemon zest, rosemary olive oil, and an extra grating of Grana Padano. Serve with vegetable crudités, focaccia and grissini.

    Related recipes

    Leek_Frittata_Grana pnext
    Group 393

    Easy

    Group 382

    4 people

    T4

    50 min

    Leek Frittata with Grana Padano & Prosciutto di San Daniele
    Pizza_Prosciutto_Grana pnext
    Group 393

    Medium

    Group 382

    4 people

    T4

    2h

    Prosciutto di San Daniele & Grana Padano Pizza
    FRULLATO DI VERDURE E FRUTTA pnext
    Group 393

    Easy

    Group 382

    4 people

    T1

    10 min

    Vegetable and fruit smoothie with strawberries and Grana Padano
    Sausage_bread_pepper_frittata pnext
    Group 393

    Easy

    Group 382

    5 people

    T4

    50 min

    Sausage, bread and pepper frittata
    DISCOVER ALL THE RECIPES
    GP_Prodotto iconiconext


    An iconic product
    GP_ La DOPnext


    The PDO
    GP_Curiosita sul prodottonext


    Fun Facts
    GP_I consorziatinext


    The consortium members