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    Steamed egg custard with Grana Padano

    4 per.
    T230 min

    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.


    • 50 gr Grana Padano
    • 8 gr white wine from Oltrepo Pavese
    • 3 eggs
    • 8 gr soybean sauce
    • 3 gr sesame oil
    • 350 ml lukewarm water
    • 8 gr dehydrated shrimps
    • 3 gr scallion
    • Salt to taste


    STEP 1

    Soak the shrimps in the white wine, drain and chop them finely.

    STEP 2

    Whisk together eggs, soybean sauce, grated Grana Padano, salt and sesame oil in a large baking dish; steam-cook for 15 minutes in a bain-marie.

    STEP 3

    Add the shrimps and the scallion cut julienne and serve.