Lotus roots stuffed with Grana Padano cream

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Lotus roots stuffed with Grana Padano cream


. Schwierigkeitsgrad: Einfach . Menge: 4 Personen . Zubereitungsdauer: 50 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.


300 gr Grana Padano 
700 ml extra-virgin olive oil from Garda 
250 gr pork meat 
500 gr lotus roots 
10 gr soy sauce 
5 gr rice wine 
5 gr chopped scallion 
2 gr chopped ginger 
2 egg-yolks 
250 gr flour 
2 gr glutamate
100 ml milk 
100 ml cream 
Worcestershire sauce to taste
Water to taste


Mix the pork meat with 60 gr of grated  Grana Padano, soy sauce, rice wine, scallion, ginger, glutamate and half the beaten eggs; set aside.
Beat the remaining whites with the yolks and add flour, salt and water to obtain a thick batter.
Cut the lotus roots into 5 mm-thick slices and place a little stuffing inside. Heat the oil in a wok on a medium-low temperature, dip the stuffed slices in the batter and fry them in the oil till nicely golden. Dry on paper towel and serve with Worcestershire sauce and a Grana Padano cream, prepared by warming up cream and milk, adding the remaining grated Grana Padano and stirring till smooth and creamy.