• Flatbread with Grana Padano, Asparagus, Mushrooms, and Togarashi

    Ingredients

    Grana Padano Custard

    Yield: two flat breads

    • Ingredients
      Amount
    • Whole milk
      2.5 cup
    • Bay leaf
      1 ea.
    • Cornstarch
      1.5 oz.
    • Egg
      1 ea.
    • Egg yolk
      2 ea.
    • Grana Padano, grated fine
      2 cups
    • Salt
      1 tsp.
    • Pepper
      ½ tsp.
    • Nutmeg
      1/4 tsp.

    Soy Grilled Vegetables

    • Ingredients
      Amount
    • Soy sauce
      4 Tbsp.
    • Rice vinegar
      2 Tbsp.
    • Sugar
      2 tsp.
    • Worchestershire sauce
      1 Tbsp.
    • Garlic cloves, minced
      2 ea.
    • Garlic cloves, minced
      2 ea.
    • Asapragus
      1 bu.
    • Portabello mushrooms, gills removed
      3 ea.

    Grana Padano Crisps

    • Ingredients
      Amount
    • Grana Padano, grated
      ¼ cup

    Final Preparation

    • Ingredients
      Amount
    • Pizza dough, 4 oz pieces
      2 ea.
    • Olive oil
      1 oz.
    • Sea salt
      to taste
    • Soy Grilled Vegetables
    • Grana Padano Shavings
      1.5 oz.
    • Togarashi, coarse grind
      ½ tsp.
    • Grana Padano Crisps
      2 Tbsp.

    Method

    1. For the Grana Padano Custard: In a medium sauce pan, heat the milk to a simmer with the bay leaf. In a separate mixing bowl, mix the egg and yolks with the cornstarch until smooth. Temper the egg mixture by stirring a cup of the hot milk liquid into the eggs breaking up any lumps as they form. Add the remainder of the hot liquid while stirring. Once the liquid has all been added, return the mixture to the sauce pan and cook until it boils and is thickened and smooth – about 3 minutes. Turn the heat off, stir in the Grana Padano and season the custard with salt, pepper and nutmeg. Remove the bay leaf, cover tightly to prevent a skin from forming and allow to cool. This custard will be enough for 12 flatbreads total.
    2. For the soy grilled vegetables: Heat the soy sauce in a small sauce pan and reduce it by half. Stir in the rice vinegar, sugar, Worcestershire, and garlic. Toss the mushrooms and the trimmed asparagus in this mixture and allow to marinate while the grill preheats. Preheat the grill to high and grill the vegetables until tender and lightly charred. Baste often with any excess marinade to encourage a glaze to form. Reserve the vegetables at room temperature for later use.
    3. For the Grana Padano Crisps: In a non-stick pan over a moderate heat, sprinkle the grated Grana Padano into a thin even layer and cook to a light golden color. With a thin spatula, turn the Grana Padano and cook the second side until golden as well. Remove the crisp from the pan and allow it to cool and drain on an absorbent towel. Once cool and crisp, crumble the crisp into small pieces and reserve in an airtight container for later use.
    4. For the final preparation: Preheat the oven to 450F. Roll each piece of dough into an oval of about 1/8 inch thick. Brush the dough with olive oil, sprinkle with salt, dock with a fork and bake until golden brown – about 10 minutes. Spread each pizza with about ¼ cup of the Grana Padano custard, leaving the edges free. Arrange the asparagus and sliced grilled mushrooms attractively over the custard. Tuck shavings of Grana Padano among the vegetables and sprinkle all with togarashi and the Grana Padano crisps. Serve warm.
    5. Note: If you make ahead, heat the pre-baked breads with Grana Padano custard and grilled vegetables. Once hot, garnish the bread as outlined above in step 4.
    6. Use a light hand with the togarashi – while it makes a distinctive and attractive garniture it can make things too spicy.