Braised Chinese cabbage with asparagus au gratin with Grana Padano

Druckbare Version
Braised Chinese cabbage with asparagus au gratin with Grana Padano


. Schwierigkeitsgrad: Einfach . Menge: 4 Personen . Zubereitungsdauer: 40 minutes


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.


200 gr Grana Padano 
10 gr extra virgin olive oil from Garda 
100 gr fresh asparagus 
300 gr chinese cabbage (bok choy) 
3 gr chopped scallion 
3 gr chopped ginger 
7 gr rice wine 
120 ml chicken broth 
8 gr cornstarch gr, dissolved in 8 gr water
20 gr chicken fat, melted 
2 gr glutamate 
Salt to taste


Peel the asparagus and cut them into two parts, lengthwise. 
Rinse the cabbages and take off their leaves. Blanch them in boiling water for 30 seconds. Shock them in cold water and set them aside.
Heat up the oil, add scallion and ginger, sauté till golden brown, add the rice wine, glutamate, broth and salt.
Add asparagus and cabbage, bring to a boil, lower the heat and let simmer for 5 minutes.
Raise the heat again, add the dissolved cornstarch and stir till the sauce thickens. Add the chicken fat, stir it in till melted and serve arranging the asparagus on a bed of cabbage leaves, after dusting everything with grated Grana Padano and baking it au gratin.