Confit tomatoes, garlic, shallots with Grana Padano and courgette, dill & Grana Padano salad
Alexandra Dudley
One of my favourite things about summer is being able to eat outside. I tend to cook simply and to make the most of a few good ingredients. This was a supper we had last week. Tomatoes, garlic and shallots cooked confit – slowly in the oven with lots of olive oil and some rosemary which I paired with a quick zesty salad of thinly sliced courgettes tossed with lemon, dill, olive oil and lots of Grana Padano. Also on the table were some big chunks of focaccia, crunchy radishes for freshness and more Grana Padano to slice, eat and top juicy tomato open sandwiches. I use Grana Padano in so much of my cooking and it is often the key to really bringing flavour to my recipes but I also love it eaten just simply like this. The heart of a good meal. I have shared the recipes below.