Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk.
In this recipe we taste together the intense fragrance of Mortadella di Bologna PGI and the delicate flavor of Grana Padano PDO.
Warm a wide griddle or frying pan over low heat. Carefully spoon each of the tablespoons of grated cheese onto the pan surface to form four separate circles of cheese. As the cheese melts, the circles will become thin wafers. When the wafers are golden but before they begin to turn brown and become bitter, use a spatula to lift them off the pan. Transfer them to four individual appetizer plates and allow to cool and harden. Form each slice of Mortadella Bologna IGP into a rosette to fit on top of each wafer. Arrange each rosette in the center of each wafer. Sprinkle the pistachios over each.
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