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    Scallop and English asparagus with Grana Padano

    4 per.

    Chef Francesco Mazzei

    This 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.


    • 200g green asparagus
    • For the dressing:
    • 30g parsley leaves
    • 30g tarragon
    • 5g pine kernels
    • 10g Grana Padano 9-16 months, grated
    • 130ml extra virgin olive oil
    • 20g cooked peas, peeled and split in half
    • For the scallops:
    • 25g dry breadcrumbs
    • 15g Grana Padano 9-16 months, grated
    • 5g chives, finely chopped
    • Sea salt and freshly ground white pepper
    • 8 scallops
    • 2 tablespoons olive oil


    STEP 1
    STEP 2
    STEP 3