Pork-meat balls in a clear, Franciacorta-scented broth

Printable version
Pork-meat balls in a clear, Franciacorta-scented broth


. Difficulty: Easy . Serves: 4 people . Preparation time: 50 minutes . Variety: Pasta


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.


100 gr Grana Padano, grated 
Extra virgin olive oil from Garda to taste 
80 ml Franciacorta white wine 
250 gr pork meat 
1 beaten eggs 
3 gr chopped scallion 
3 gr fresh ginger, chopped 
20 gr cornstarch dissolved in 20 gr water
1 l meat broth 
25 gr mini corn cob 
50 gr Chinese cabbage heart, roughly cut 
50 gr thin soy noodles, softened in warm water 
2 gr pepper-corns 
1 gr glutamate 
Salt to taste


Mince the meat and mix it with the scallion, ginger, egg, Grana Padano,  cornstarch, 100 ml of broth and a pinch of salt.
Bring the remaining broth to a boil, add the wine, lower the heat and prepare the small balls with the meat mix; add them to the remaining broth and let simmer till done.
If necessary, skim the broth, add the cobs, the cabbage and the noodles.
Bring to a boil, add the pepper-corns and the glutamate, drizzle with a few drops of oil and serve, placing the noodles under the meat-balls.