Like

Liked by 7

Share

Grana PadanoBaked products

Grana Padano & artichoke pasties

Name: Grana Padano & artichoke pasties
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4 people
Cuisine: Italian
Ingredients: 4 artichokes; 50 g shallots finely chopped; 40 g di Grana Padano over 16 months; 1 dessert spoon extra-virgin olive oil; Salt & pepper; For the dough:; 100 g flour; 100 g strong bread flour; 1 tsp. salt; 1 tbsp. extra-virgin olive oil; 120 ml sparkling water; 2 tsp. yeast.

Medium

4 people

60 min

Chef Danilo Angé

Lactose free

Ingredients

4 artichokes

50 g shallots finely chopped

40 g di Grana Padano over 16 months

1 dessert spoon extra-virgin olive oil

Salt & pepper

For the dough:

100 g flour

100 g strong bread flour

1 tsp. salt

1 tbsp. extra-virgin olive oil

120 ml sparkling water

2 tsp. yeast.

Preparation

STEP 1

For the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.

STEP 2

Clean the artichokes, remove the internal beard and cut them into julienne.
Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

STEP 3

Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.

STEP 4

Fold the pastry over, in the shape of a half-moon, and seal.
Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.

Related recipes

Medium

4 people

Grana Padano aubergine timbale

Easy

4 people

10 min

Vegetable and fruit smoothie with strawberries and Grana Padano

Easy

4 people

75 min

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

Medium

1 people

60 min

Grana Padano and roasted garlic pizza

DISCOVER ALL THE RECIPES

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Partnerships

Special projects

Search

Grana Padano & artichoke pasties

Ingredients

4 artichokes

50 g shallots finely chopped

40 g di Grana Padano over 16 months

1 dessert spoon extra-virgin olive oil

Salt & pepper

For the dough:

100 g flour

100 g strong bread flour

1 tsp. salt

1 tbsp. extra-virgin olive oil

120 ml sparkling water

2 tsp. yeast.

Preparation

For the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.

Clean the artichokes, remove the internal beard and cut them into julienne.
Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.

Fold the pastry over, in the shape of a half-moon, and seal.
Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.

Related recipes

Grana Padano aubergine timbale

Vegetable and fruit smoothie with strawberries and Grana Padano

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

Grana Padano and roasted garlic pizza

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Partnerships

Special projects

Search

Grana Padano & artichoke pasties

Ingredients

4 artichokes 50 g shallots finely chopped 40 g di Grana Padano over 16 months 1 dessert spoon extra-virgin olive oil Salt & pepper For the dough: 100 g flour 100 g strong bread flour 1 tsp. salt 1 tbsp. extra-virgin olive oil 120 ml sparkling water 2 tsp. yeast.

Preparation

For the dough: mix the two flours with the water, salt and oil for two minutes, add the yeast and knead until you get a smooth dough. Form 6 balls, place them on a baking tray and leave to rise for 30 minutes.

Clean the artichokes, remove the internal beard and cut them into julienne. Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

Roll out the dough balls, trying to give them a round shape. Divide the artichokes and Grana Padano, cut into small chunks, between each circle.

Fold the pastry over, in the shape of a half-moon, and seal. Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.

Related recipes

Grana Padano aubergine timbale

Vegetable and fruit smoothie with strawberries and Grana Padano

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

Grana Padano and roasted garlic pizza

4 artichokes

50 g shallots finely chopped

40 g di Grana Padano over 16 months

1 dessert spoon extra-virgin olive oil

Salt & pepper

For the dough:

100 g flour

100 g strong bread flour

1 tsp. salt

1 tbsp. extra-virgin olive oil

120 ml sparkling water

2 tsp. yeast.

Clean the artichokes, remove the internal beard and cut them into julienne.
Fry the shallots with a little oil, add the artichokes, season and cook for 10 minutes.

Fold the pastry over, in the shape of a half-moon, and seal.
Brush each pasty with olive oil and bake at 190 ° C for about 20 minutes.