. Schwierigkeitsgrad: Mittel
. Menge: 4 Personen
. Zubereitungsdauer: 3 hours and 30 minutes
DescriptionThis recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients40 gr Grana Padano
40 gr Quartirolo Lombardo cheese
40 gr Bitto cheese
2 dl extra virgin olive oil from Garda
125 gr cornmeal for “polenta taragna”
500 gr beef meat
150 gr soybean sauce
4 gr sugar
5 gr pepper-corns
10 gr cinnamon stick
10 gr fresh ginger
40 gr shallot
500 ml water
Star anise to taste
Salt to taste
PreparationCut the beef meat into small pieces, as for a “spezzatino”, about 3,5 cm. in size.
Roast in hot oil till golden brown in color, drain and set aside. Place pepper-corns and anise up in a cotton purse and tie it up. Pour 1 litre of water in a pot and dip the spice purse in it, add the soybean sauce, sugar, the cinnamon stick, the whole shallot and the sliced ginger. Bring to a boil and add the beef.
Lower the heat and let stew for about 3 hours, till the meat is very tender and the sauce is thick. In a pot, bring some salted water to a boil, add salt and then the taragna flour a little at a time and let cook on a low heat for about 45 minutes. Cream the polenta with the 3 cheeses and make a few quenelles that you will use to accompany the meat.