89 grana recipes

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Grama's dill pickles are a classic hot-pack brine of white wine vinegar, water, and pickling salt poured over fresh cucumbers with sprigs of dill. Crunchy old-school pickles, ready after a few weeks of curing.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.

A quick, easy yet tasty recipe to cook Swiss chard, or any similar greens. Serve it as a side dish to accomplish your main course, or grab a few slices of crusty bread to complete a light, wholesome yet delicious meal.

Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.

Strawberry liqueur jam made in the microwave with fresh strawberries, green apple for natural pectin, lime juice, and a splash of Grand Marnier or Cointreau. A small-batch jam ready in under an hour.

Holiday chocolate truffles made with semi-sweet chocolate chips, sweetened condensed milk, and a splash of amaretto or Grand Marnier. Two flavors from one batch, no thermometer required.

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.

Orange sorbet blends fresh orange juice with peel-infused simple syrup and Grand Marnier for a bright, citrusy frozen dessert. Pipe into hollowed orange shells for an elegant presentation.

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

Super chocolate truffles use semi-sweet and unsweetened chocolate, butter, and orange liqueur for a rich, boozy ganache cut into squares and rolled in cocoa. Classic French confection, dressed up with Cointreau.

Orange-flavored pancakes made with fresh orange juice in the batter and topped with warm spiced applesauce instead of plain syrup. A bright, fast brunch stack with a citrus lift and a cozy spiced finish.

Margarita on the rocks shakes premium gold tequila with Triple Sec, Grand Marnier, and sweet and sour mix, poured over ice into a salt-rimmed glass. The double hit of orange liqueur gives this classic cocktail extra depth and punch.

Low-calorie snack mix with pretzels, peanuts, air-popped popcorn, graham crackers, and cinnamon-dusted raisins. No baking required. Grab a handful and try to stop at one.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.