©Sorella USA, L.L.C. 2012
Grana Padano is laregly produced in the Po Valley (Pianura Padana) in Northern Italy.
The word “Grana” refers to the granular taste in cheese. The word “Padano” refers to the Po Valley region where it is produced. Because of its granular features, Grana Padano grates excellently.
Historically, the cheese was produced in many different provinces of the Po Valley and was named after area in which it was produced; such as Grana Lodigiano, Grana Lombardo, and Grana Veneto. In 1954, cheese makers decided to unite their production under one name and used the word Padano (from the Po Valley.)
Sorella Grana Padano comes from the Mantua region and is carefully selected after the 12 to 16 month maturation time, offering consistent quality to the consumer throughout the year.
Sorella Grana Padano has a mellow, nutty flavor, which pairs perfectly with dried fruit and nuts. Grate it on pasta for a more mild cheese topping.
| ITEM NUMBER | ITEM DESCRIPTION | PACK/SIZE | NET WEIGHT | GROSS WEIGHT | CASE DIMENSIONS (LxWxH) | CASE CUBE | PALLET BLOCK | PALLET TIER | PALLET TOTAL |
| 10150 | Grana Padano Whole Wheel 16 Month | 1/75 LB | 75 LB | 76 LB | 17.25x17.25x9.75 | 1.68 | 5 | 6 | 30 |
| 10151 | Grana Padano Quarters 16 Month | 1/18 LB | 18 LB | 18 LB | 10x18.5x5.5 | 0.59 | 7 | 11 | 77 |
| 10160 | Grana Padano Whole Wheel | 1/75 LB | 75 LB | 76 LB | 17.25x17.25x9.75 | 1.68 | 5 | 6 | 30 |
| 10161 | Grana Padano Quarter | 1/18 LB | 18 LB | 18 LB | 10x18.5x5.5 | 0.59 | 7 | 11 | 77 |
| 10170 | Grana Padano Pre-Cut 200G 16 Month RW | 1/5.25 LB | 5.25 LB | 6.25 LB | 7.5x7x4.75 | 0.14 | 30 | 14 | 420 |
| 10171 | Grana Padano Pre-Cut 200G 16 Month EW | 12/7 OZ | 5.25 LB | 6.25 LB | 7.5x7x4.75 | 0.14 | 30 | 14 | 420 |
Ingredients:
2 tablespoons olive oil
6 pork tenderloins
salt and pepper to taste
2 cups heavy cream
1 chicken bouillon cube
garlic powder to taste
1/2 pound Sorella Grana Padano cheese (half in very thin slices, half grated)
Preparation:
Heat oil over medium high heat.
Season tenderloins with salt and black pepper.
Sear tenderloins on all sides, then reduce heat and cover. Cook tenderloins to desired doneness.
Meanwhile, prepare sauce. Heat cream over medium heat. Dissolve the boullion cube in the cream, then season with garlic powder, salt and pepper. When the sauce is nearing a boil, add the grated cheese, stirring constantly until melted, and sauce thickens. If you like the sauce a bit thicker, add a bit of water mixed with cornstarch to thicken a little more.
Pour a little bit of the sauce onto the serving plate.
Slice each tenderloin into medallions and place on top of sauce. Place a slice of cheese in between each medallion of tenderloin.
Makes 6 servings.
Ingredients:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Sorella Asiago Pressato Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Preparation:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Makes 8 servings.
Ingredients:
1 pie crust (refrigerated)
2 tablespoons olive oil
1/2 teaspoon garlic (minced)
1 onion (chopped)
1/2 cup bacon (cooked about 4 slices)
1 cup chicken (pre cooked chopped)
8 ounces spinach (frozen, chopped thawed squeezed to drain)
1 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cheddar cheese (shredded)
1 1/2 cups Sorella Asiago Pressato cheese (shredded)
3 eggs
1/2 cup heavy whipping cream
Preparation:
Preheat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine.
Remove from heat; transfer mixture to large bowl. Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
Makes 8 servings.
