Lavazza Part & Company

Recipes

Marcus Wareing's Custard Tart

Custard Tart

CHEF: MARCUS WAREING Marcus www.marcus-wareing.com SERVES: 6-8 slices Although the original recipe for this tart was Marcus’s grandmother’s, it was made famous when he cooked it for the Queen’s official 80th birthday lunch at Mansion House in 2006. It has remained on his menu at Marcus ever since and in celebration of the Queen’s 90th birthday this year, Marcus Wareing is delighted to now share his acclaimed recipe. INGREDIENTS/METHOD: • 1 quantity chilled Shortcrust Pastry (below) • 2 large organic egg yolks, lightly beaten, to glaze SWEET SHORTCUT PASTRY • 230g plain white flour, sifted with a pinch of salt… Read More »

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Francesco's Grana Padano Primavera Pie

Grana Padano Primavera Pie

A Grana Padano Cheese Recipe by Francesco Mazzei PICNIC FOOD Easy to transport and full of clean summer flavours, this pie is the star addition to your picnic basket along with a chilled bottle of Cirò Rosato. The recipe can be easily halved or quartered and the filling could incorporate any spring vegetables – from asparagus to baby artichokes hearts and spinach. For this recipe, I like to use a young Grana Padano for its light milky and buttery flavour. SERVES: 4 pies serves 10/12 INGREDIENTS • 100g of broad beans, podded • 100g of peas, podded • 2 tbsp… Read More »

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Francesco's Grana Padano Aubergine Timbale

Grana Padano Aubergine Timbale

A Grana Padano Cheese Recipe by Francesco Mazzei FAMILY MEAL The aubergine I use for this recipe is the round purple one primarily grown in Sicily. It is meatier than the usual oblong aubergines and so much sweeter that my mother often serves them raw and seasoned, as a salad. This Sicilian signature pasta dish calls for the flavour of a Grana Padano over 16 months. SERVES: 4 INGREDIENTS • 650g of round purple aubergines, halves and thinly sliced • 50ml of oil • 20g of butter • 40g of dry breadcrumbs • 200g of bucatini • 250g of homemade… Read More »

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Francesco's - Grana Padano Honeycomb with Roasted Tomatoes, Rocket and Hazelnut

Grana Padano Honeycomb with Roasted Tomatoes, Rocket and Hazelnut

A Grana Padano Cheese Recipe by Francesco Mazzei SUMMER SALAD This idea came about while playing around with the microwave and I am particularly proud of it. You need the rind of a Grana Padano (any vintage) for this recipe. Under the intense heat of a microwave, the rind puffs up creating a honeycomb effect. As it cools down, it acquires extra crispiness. So from now on hang on to your Grana Padano rinds. SERVES: 4 INGREDIENTS • 6 San Marzano tomatoes, quartered • Salt and freshly ground pepper • 1 tsp of icing sugar • 100g of Grana Padano… Read More »

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Francesco's - Orzotto with Grana Padano, Tuscan Sausage, Pumpkin and Porcini

Orzotto with Grana Padano, Tuscan Sausage, Pumpkin and Porcini

A Grana Padano Cheese Recipe by Francesco Mazzei WINTER MEAL Orzo, Italian for pearl barley, is one of these underrated highly nutritious grains. Like rice, it releases starch when cooking and is the perfect protagonist for an “orzotto”. As it takes longer to cook than its cousin grain, I like to give it a head start. This is a beautiful warm hearty plate, particularly suited for a Grana Padano Riserva. SERVES: 4 INGREDIENTS • 150g of orzo or pearl barley • 2 tbsp of olive oil • 35g of griotte onion or spring onions, chopped • 200g of Tuscan sausages • 350g… Read More »

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Francesco's Risotto with Broad Beans, Peas, Courgette Flowers, Grana Padano and Mint

Risotto with Broad Beans, Peas, Courgette Flowers, Grana Padano and Mint

A Grana Padano Cheese Recipe by Francesco Mazzei GLUTEN FREE MEAL Fresh broad beans, peas, courgette flowers and mint: a real ode to early summer and fresh flavours. My secret is to lift the fresh taste of the stock by adding the pea pods and delicate broad bean skins. I like to use the Grana Padano over 16 months both melted into the risotto and as a finely grated garnish for a more complex note. SERVES: 4 INGREDIENTS • 120g of broad beans, podded • 100g of peas, podded (with pods reserved) • 70g of butter • 1 banana shallot, finely… Read More »

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Francesco's Grana Padano Soft Polenta and Wild Mushrooms

Grana Padano Soft Polenta and Wild Mushrooms

A Grana Padano Cheese Recipe by Francesco Mazzei AUTUMN RECIPE This recipe calls for a fine stone-ground polenta that has been slowly simmered in stock for at least 45 minutes. It is the slow absorption that gives the polenta its irresistible buttery texture. I add Grana Padano Riserva to enhance its richness and serve it topped with stewed wild mushrooms for comfort on a cold rainy day. SERVES: 4 INGREDIENTS FOR THE POLENTA • 700ml of chicken stock • 150g of good quality polenta • 20g of butter • 50g of Grana Padano Riserva FOR THE MUSHROOMS • 2 tbsp of olive oil • 300g… Read More »

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Francesco's Scallop and English asparagus with Grana Padano

Scallop and English asparagus with Grana Padano

A Grana Padano Cheese Recipe by Francesco Mazzei QUICK MEALS Italians do not mix cheese and seafood but I will make one exception to the rule with scallops. These work well with the delicate flavour of Grana Padano, here mixed into the crispy breadcrumb coating. Soaking asparagus in iced water will remove their bitterness and give them a lovely crunch. This dish is all about texture, rounded off by the sweetness of the scallop and the zing of the herb dressing. SERVES: 4 INGREDIENTS • 200g of green asparagus FOR THE DRESSING • 30g of parsley leaves • 30g of tarragon… Read More »

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Francesco's Turkey and Pumpkin Dumplings with Grana Padano Watercress Dip

Turkey and Pumpkin Dumplings with Grana Padano Watercress Dip

A Grana Padano Cheese Recipe by Francesco Mazzei CHRISTMAS PARTY Apart from being my kids’ favourites, these moist luscious dumplings are ideal for a Christmas aperitivo. I use a generous amount of Grana Padano to get the right buttery texture and serve it with a peppery watercress dip. All you need for total happiness is to add a glass of Prosecco. SERVES: Makes around 30 dumplings INGREDIENTS FOR THE DUMPLINGS • 100g of white bread such as ciabatta, with the crust removed and torn into pieces • 100ml of milk • 500g of turkey mince • 300g of butternut squash, peeled and… Read More »

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Aldi's Christmas Cocktails

Aldi’s Christmas Cocktail Recipes

Get into that festive spirit, with these six fantastic Christmas cocktail recipes from our friends at Aldi. COCKTAIL RECIPE 1 – HOT & SPICY INGREDIENTS • 400ml apple juice • 30ml Highland Black 8 Year Old Scotch Whisky • 8 teaspoons clear set honey • 4-8 teaspoons – lemon and lime juice • 3 cloves • 1 inch fresh ginger • 2 pinches- stonemill ground cinnamon METHODOLOGY 1. Heat all the ingredients except the whisky over a low heat until all the flavours have infused. 2. Add in the whisky. DECORATION/TO SERVE Serve in a heat proof mug with a… Read More »

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