GROK - Finger Christmas

Finger Christmas

Great for your appet izers and a de l ic ious ingredient when cooking

GROK is the new way of interpreting the taste of traditional Grana Padano cheese, famous worldwide.

GROK is a unique product made with Grana Padano cheese, oven baked and not fried, tasty and nutritious, with no added preservatives nor additives.

GROK is produced using only selected Grana Padano cheese wheels and is obtained by extracting the humidity present in the cheese, through a special and patented baking process that makes it both crispy and crunchy.

The result is a delicious and naturally healthy product with a typical Italian flavour!

Paolo Bariche l la

Paolo Barichella is the creator of the “Finger Christmas” recepies presented in this booklet. Opinion leader, the-orist on Food Design philosophy, journalist and writer, lecturer and teaching consultant, speaker and testimo-nial at international conferences; mastermind of formats and business philosophies connecting people to food.Throughout his activity as Food Designer, he has kept close relationships with some of the world’s cuisine and pastry masters, learning their techniques and secrets, their approach to excellence, dedication and respect for their work. These values are the pillars of his Effective Cooking concept: a combination of methods which aim at achieving the best result with the least possible effort, theories also applied for the recipes in this booklet.

Ten Grokking Finger Food Rec ipes

Modern society calls for finger food even during the Season Holidays: an occasion to celebrate them standing, whilst not forgetting traditional values.Grok Finger Food recipes are ideal as appetizers for a holiday dinner or an elegant entrée when sitting around the table. Or, why not, a new way to enjoy a Christmas cocktail party with all one’s friends!Ingredients and classical dishes prepared in miniature size, perfectly balanced, tailored for the protagonist of the occasion: Grana Padano cheese turned into a crispy and practical morsel thanks to Grok.GROK thus becomes an ideal ingredient in traditional Holiday Season Dinners, or just simply any moment one wishes for an appetizing Grokking snack.

Ingredients6 dried tomatoes in oil1 jar of black olives pâté12 pitted black olives12 GROK Gusto Classico

PreparationPlace the dried tomatoes on a sheet of blotting paper in order to dry the oil in excess.Cut the tomatoes in small pieces and place them on a Grok forming the base. Add a small spoonful of black olives pâté and place half an olive on top with the whole upwards. Cut a stripe of tomato and place it inside the whole of the olive creating a flame trimming.

Grok Flamewith chopped dried

tomatoes

Quantity: serves 12 GROK fingers

Ingredients30g of sliced Speck1 jar of nut sauceShelled nuts12 GROK with Cereals

PreparationPlace the slices of speck on a cutting board and with the help of a knife cut the speck forming small squares. Place the squares of speck on the GROK and with the help of a sac à poche add the nut sauce onto the speck. Break the shelled nuts in quarters and use them as a trimming on each GROK.

Grok Nutspeck and nut sauce


Ingredients1 jar of Cremonese mustard with mixed fruit36 GROK Gusto Deciso

PreparationPick out each fruit type from the jar and let it drip dry.Cut the different fruits in small cubes and mix them in order to obtain a multicolor effect.Place the small colored cubes on the GROK

Hot Grokwith hot Cremonese

mustard


Ingredienti4 mature datesPistachios in grain12 GROK Gusto Classico

PreparationTake the pit out of the datesCut the dates in very small cubes and mix them with the pistachios in grain.Place the mixture on the GROK

Persian Grokwith chopped dates

and pistachios


Ingredients1 leekChives2 spoons of potato puree powder12 GROK Gusto Classico

PreparationSlice the leek in roundels approximately 5mm thick.From the roundel of the leak choose a ring of approximately the size of a GROK and place it on top.Boil half a glass of water in the microwave.Take it out, add the potato puree powder and stir it quickly. Fill the leek ring the puree.Garnish with the chives sliced in small roundels.

Soft Grokwith leek, potato puree and chives


Ingredients1 red appleCinnamon in powder1 spoonful of brown sugar1 spoonful of rum36 cloves36 GROK with Cereals

PreparationSlice the apple in small cubes keeping the skin. Sauté the apple cubes in a nonstick saucepan with a spoonful of sugar. Add a spoonful of rum and make it evaporate.Cook for a few minutes until you obtain a syrup.Place a few apple cubes on top of each GROK and sprinkle them with a bit of cinnamon.Trim with a clove in the center.

Grok Strudelwith red apples

and cinnamon


Ingredients30g of sliced cured ham1 jar of green olives without pits1 tube of mayonnaise12 GROK Gusto Classico

PreparationPlace the slices of ham on a cutting board and with the help of a round biscuit cutter, form the necessary disks.Put 2 slices of ham on top of each GROK.Slice the green olives in roundels and place one olive roundel on top of the ham.Fill the whole of the olive with mayonnaise.

Easy Grokwith ham,olives and mayonnaise


Ingredients1 pack of thinly sliced bacon1 eggBlack pepper 12 GROK Gusto Deciso

PreparationFry the bacon on a nonstick saucepan until it becomes crispy. Whisk the egg in a saucer and cook it in the same saucepan used for frying the bacon.With the help of a round biscuit cutter form 12 disks from the omelette you just obtained.Place each disk onto a GROK and position a few pieces of crispy bacon on top.Grind the black pepper on top of each GROK.

Grok alla Carbonarawith eggs, bacon and black pepper


Ingredients1 egg1 jar of truffle sauce1 jar of sliced Black Truffle 12 GROK Gusto Classico

PreparationWhisk an egg in a saucer and cook it in a nonstick saucepan. With the help of a round biscuit cutter form 12 omelette disks.Place each omelette disk onto a GROK.Lay a small spoonful of truffle sauce on each GROK and garnish with a slice of Black Truffle

Snob Grokwith an omelette and

Truffle sauce


Ingredients1 cotechino (large pork sausage)1 jar of small lentilsleek, black pepper and rosemary ½ glass of Italian spumante 36 GROK Gusto Deciso

PreparationBoil the sausage. In the meantime, drip dry the lentils, slice the leeks and bake them together for a few minutes in a nonstick saucepan, adding half a glass of Italian spumante. Grind the black pepper and the thinly chopped rosemary on to the lentils. Take the sausage out of the boiling water and cut it into thin slices. With the help of a round biscuit cutter obtain the sausage disks and place them on top of each GROK. Using a small spoon, place the lentils on top of the sausage. Garnish with a few rosemary leaves.

Happy New Grokwith lentils, boiled sausage and

Italian spumante


best wishes

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GROK - Finger Christmas