Ingredients (4)

  • 1 cup of grated Grana Padano, aged 24 months
  • 2 tsp. of fennel
  • 2 of chopped fresh mint
  • Half a glass of dried tomatoes in olive oil, mashed to a pulp
  • 8 slices of Salame Brianza PDO


  1. Preheat the oven to 150 degrees and put a sheet of parchment paper on a baking
  2. Meanwhile, mix the Grana Padano and the herbs together in a
  3. Use a spoon to place the mixture on the parchment paper, forming little balls and keeping them away from each Flatten them with the back of the spoon, trying to make them as round as possible.
  4. Cook for 8-10 minutes and let them rest for a few minutes until they cool Serve together with slices of Salame Brianza PDO and a teaspoonful of chopped dried cherry tomatoes.