Five of our favourite Grana Padano recipes

Rosana McPhee's Grana Padano aioli sounds complex, but it's really simple to make, and a beautiful way of demonstrating the extra complexity and tang of sixteen-month matured Grana Padano. Rosana peels and steams her white asparagus, and grinds garlic and salt to a paste, before blending with the rest of the ingredients to create the aioli. Add a sprinkle of chives and a lovely piece of crusty bread, and you have a delightful starter.

At the mention of biscotti, our minds normally drift to almonds and pistachios and sweet, crunchy biscuit dough. Valeria Necchio's Grana Padano biscotti are a rather different beast. Valeria makes her biscotti dough with Grana Padano, salted almonds and polenta for extra crunch, before applying the classic double bake, and serving them with aperitivo.

Rosana's second Grana Padano recipe takes a rather meatier approach, and pairs a tangy sauce with a chunky piece of veal schnitzel. The extra mature Grana Padano Riserva that Rosana uses for her sauce has an intense, tangy flavour that perfectly complements the veal, which she coats in breadcrumbs and shallow fries until beautifully golden and crisp.

At Root in Bristol, Josh Eggleton is championing vegetarian food above all else, and his risotto is a perfect example of combining simple ingredients and making something delicious. Josh's recipe looks complex, but each of the steps is very straight-forward – he makes a base of roasted garlic and shallot, adds toasted barley, and gradually adds stock until cooked with a bite. Garnish with pickled onions, onion rings, Grana Padano and chives, and hey presto – a delicious homely supper.