heart_likeLiked by 6


  • fb
  • print
  • twitter

    Scallop and English asparagus with Grana Padano

    Group 393Medium
    Group 3824 people

    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