Cheese Whiz

Aged Italian cheeses add big flavour. Don’t believe us? Try these two delicious recipes.


Yishane Lee |

Aged Italian cheeses add big flavour. Don’t believe us? Try these two delicious recipes. – By Yishane Lee

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Italy’s aged cheeses pack a flavour punch. Grana Padano, Parmigiano-Reggiano, and Pecorino Romano are ideal for grating and shaving over dishes—adding richness for relatively few kilojoules. Marathoner and cookbook author Joe Bastianich chooses Grana Padano (for which he is a spokesperson). “In my house, we put it on everything, including desserts,” says Bastianich who has run six New York Marathons.

Tagliata and Arugula Salad

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Ingredients
340 grams steak
3 Tbsp. olive oil
Kosher salt and ground black pepper
1 clove garlic, smashed
4 cups baby rocket
60 grams shaved Grana Padano
Balsamic vinegar

Instructions
Heat oven to 200 degrees. Rub meat with 1 Tbsp. oil; season with salt and pepper.

In a large cast-iron skillet over medium high, heat 1 Tbsp. oil and garlic. Brown garlic, about 1 minute, and remove. Sear steak until browned and golden, about 3 minutes per side. Transfer to oven and roast until medium rare, about 4 minutes. Remove and let rest 5 minutes.

Toss arugula with 1 Tbsp. oil plus salt and pepper. Slice steak into 2cm-thick slices; place on top of rocket. Top with cheese and drizzle vinegar. Serves 2.

Nutrition Information
Kilojoules per serving: 2305
Carbs: 3 g
Fibre: 0 g
Protein: 49 g
Total fat: 37 g
Saturated fat: 11 g
Sodium: 652 mg

Macaroni with Cherry Tomatoes

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Ingredients
1.5 litres cherry tomatoes, halved
3 Tbsp. olive oil
5 cloves garlic: 2 chopped, 3 sliced
1 tsp. dried oregano
¼ tsp. crushed red pepper flakes
¼ tsp. kosher salt
3 spring onions, chopped
¼ cup toasted pine nuts
1/2 cup dry white wine
500 grams macaroni pasta
1 cup chopped basil
½ cup grated Grana Padano
60 grams ricotta salata

Instructions
Roast tomatoes, 2 Tbsp. oil, chopped garlic, oregano, red pepper, and salt for 30 minutes in 180 degree oven. In a pan, cook sliced garlic in 1 Tbsp. oil, 1 minute. Wilt spring onions. Add pine nuts and wine; cook till reduced by half. Boil pasta; drain. Add pasta, tomatoes, and basil. Remove from heat; add cheeses. Serves 6.

Nutrition Information
Kilojoules per serving: 2020
Carbs: 66 g
Fibre: 5 g
Protein: 17 g
Total fat: 16 g
Saturated fat: 4 g
Sodium: 369 mg

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