Torta Di Grana Padano

25 minutes

Recipe by Ursula Ferrigno: Serves 8-10; Preparation time: 15 minutes; Cooking time: 25 minutes; Difficulty: Easy

^{Grana Padano Recipe Collaboration with Ursula Ferrigno}

[object Object] We warmly welcome Ursula Ferrigno, acclaimed food writer and chef who embodies the Italian passion for good food made from the freshest natural ingredients. Having been raised with bread on the table at every meal, Ursula is a passionate baker, with Italian breads her speciality so we're delighted she has joined together with Italy's staple ingredient, Grana Padano to share her bread recipe with us.

This bread celebrates the complexity of the delicious Grana Padano cheese and the simplicity of making it, it’s unyeasted and can be rustled up very quickly and is impressive to present at family gatherings and lunches, it is also excellent toasted too. With the additions of butter, milk, eggs and black pepper, the nutty flavour profile of the Grana Padano works beautifully in this bread and is full of nutritional goodness. If liked, you could substitute the ‘00’ flour for spelt wholegrain flour, which I have an enormous passion for, it’s wheat-free although it does contain gluten.

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Method

1. Preheat the oven to 190°C. (Please adjust if you are using fan-assitsed). Heat a tray in the oven that will fit the bread.

2. In a medium size bowl, mix the flour, baking powder, salt, Grana Padano cheese and rosemary, tumble the ingredients together in your hands to mix well. Make a well in the centre of the flour, add cooled butter, olive oil, eggs and milk, mix well. Turn onto a floured work surface and knead briefly. Put the ball of dough directly onto the baking parchment, pat into a disc 3 cm thick, brush with a little extra milk and mark into eight wedges, with the back of a large knife. Dust with extra Grana Padano cheese.

3. Transfer the bread on the paper to the hot baking tray and place in the oven and bake for 25 minutes until golden brown.

4. Cool on a wire rack and devour.