Imbutini with Grana Padano

  Luca Tommasi

Winning recipe of the Grana Padano TUCOMELOUSI competition.


  • 300 g classic egg imbutini
  • 100 g. Grana Padano DOP 12 months, grated
  • 3 zucchini
  • 20 asparagus tips
  • 3 egg yolks
  • 70 g soft butter


Bring a large pot of salted water to the boil on the stove.

Prepare the sauce using a blender.
Insert the butter (at room temperature), egg yolks and, lastly, the Grana Padano DOP parmesan cheese into the blender.

Blend until creamy, salt to taste.

Cook the imbutini for a few minutes.

Cut the green peel of the zucchini into fine julienne strips.
Blanch the asparagus tips.

Season the pasta with the cream of Grana Padano DOP.

To make the pasta creamier, you can add a little cooking water. Decorate the dish by adding some zucchini strips and asparagus tips.

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P.IVA 03716041201

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