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
2tbsp chives, chopped
2tbsp dill, chopped
2tbsp parsley, chopped
2tbsp marjoram, chopped
½ clove of garlic, chopped
150g Grana Padano Riserva, grated
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 Worcester Sauce
1 lemon (juiced)
½ a small red chilli de-seeded and chopped
Salt & pepper, to taste
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.