Francesco Mazzei’s Grana Padano Ciabatta Dumplings are a taste of Italy with a twist with their delicious combination of Grana Padano Riserva, Amalfi lemon and a chilli kick.


Makes 40 dumplings

Dumplings dough

250g bread

500ml milk

2tbsp chives, chopped

2tbsp dill, chopped

2tbsp parsley, chopped

2tbsp marjoram, chopped

½ clove of garlic, chopped

150g Grana Padano Riserva, grated

7 eggs

60g breadcrumbs

Tabasco, to taste

3l vegetable oil (to cook the dumplings in)

Avocado and chilli dip

3 small avocados, peeled and chopped in to small chunks

A splash of Tabasco

1tsp mustard

1tsp Worcester Sauce

1 lemon (juiced)

½ a small red chilli de-seeded and chopped

Salt & pepper, to taste

To garnish

Zest of 1 lemon (use the zest of the lemon juiced)

1 tbsp Grana Padano Riserva, grated


To make the dough, soak the bread in the milk and squeeze it to remove excess milk, then put all the dumplings ingredients in a food processor and mix. Let the dough rest for 10 minutes. Then make 40 small balls of dough, and carefully put them in a pan of hot oil (160°)  frying until they are golden.

For the dip, blend the avocado in a food processor with the tabasco, mustard, Worcester sauce, lemon juice, salt and pepper until creamy. Pour into a bowl then top with the chopped red chilli.

Serve the dumplings garnished with grated Grana Padano Riserva and lemon zest with the avocado dip on the side.