6
Easy
20 minutes
2 hours 15 minutes
1. Heat the olive oil in a heavy-based saucepan over a medium-high heat and brown the short rib. Once well caramelised, remove and set aside.
2. Add the chicken thighs to the same pan, skin-side down, and brown until golden and crisp, then set aside with the beef.
3. Add the water, carrots, celery, baby leeks and onions. Return the short ribs and chicken thighs to the pan, then add the bouquet garni and Grana Padano rinds and season. Bring to a gentle boil, then reduce the heat and simmer, uncovered or partially covered, for 1½–2 hours. Skim off any impurities that rise to the surface.
4. Once the broth is aromatic and flavourful, strain it through a fine sieve or cheesecloth, discard the solids (you can shred the chicken and short rib and add them to the stock if you like) and check the seasoning.
5. While the broth cooks, drizzle the romesco cauliflower and garlic with olive oil and sprinkle over the Grana Padano. Roast at 180°C for 20–25 minutes until golden and crisp on the edges.
6. Melt the butter in a large shallow saucepan over a medium to low heat, add the sage leaves and gnocchi and fry until golden and tender.
7. To serve, divide the cauliflower and gnocchi between bowls. Ladle over the hot broth, sprinkle with more Grana Padano and season with black pepper. Serve immediately.
Photography: Shavan Rahim
Videography: Sadiqah Assur-Ismail
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones
With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is due to each wheel being examined at nine months by an impartial technician.
