Crisp-fried mutton

Druckbare Version
Crisp-fried mutton


. Schwierigkeitsgrad: Einfach . Menge: 4 Personen . Zubereitungsdauer: 1 hour


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 chopped mutton flesh 
200 gr bacon and minced mutton flesh 
2 whipped eggs 
5 gr salt 
10 gr soy sauce 
3 gr chopped onion 
3 gr chopped fresh ginger 
2 gr sesame oil 
15 gr corn starch 
500 ml Garda olive extra virgin olive oil to fry 
Spicy salt with pepper q.b.
2 gr glutamate 
150 gr Grana Padano 
300 gr Gorgonzola
100 gr milk 


Mix the two minced meat with eggs, soy sauce, onion, ginger, sesame oil, glutamate and 10 gr corn starch. Adjust salt.
Mix vigorously for two minutes until it is soft.
Divide the dough into meatballs and roll into the remaining corn starch with Grana Padano grated.
Flatten slightly and lightly engrave a cross on them.
Heat the oil in the wok and fry the meatballs until they are well colored, drained, dried on kitchen paper and cut into strips.
Spilled with spicy salt. Melt the Gorgonzola in a bain-marie with milk, pour it into a plate and lay down the meat.
Serve hot.