. Difficulty: Hard
. Serves: 4 people
. Preparation time: 3 hours and 40 minutes
. Variety: Rice
DescriptionThis 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.
Ingredients200 gr Grana Padano
1 l extra virgin olive oil from Garda
20 gr red wine from Valtellina
200 gr meat pork, skin on
25 gr fermented red bean curd
25 gr rock sugar
15 gr salt
15 gr scallion
2 gr fresh ginger, roughly chopped
1 whole eggs
100 gr breadcrumbs
200 gr arborio rice
1 l vegetable broth
100 ml milk
100 ml cream
Water to taste
PreparationBoil the pork meat till cooked halfway, drain and rinse.
Slice the meat into 1 cm. thick slices. Prepare the red bean curd with the sugar, a pinch of salt and a little warm water.
Spread the meat slices with this paste.
Put the meat slices together and place them in a large baking-dish, pour the remainiang paste on them.
Add 5 gr. of scallion, ginger and red wine. Cover and steam-cook for about 3 hours till the meat is very tender.
When the meat is done, take it out of the oven and remove scallion and ginger.
Toast the rice in a casserole with the remaining chopped scallion, then cook slowly, adding the stock. When it is cooked, cream with 50 gr. of grated Grana Padano, make small balls, flour them first, then baste them in the egg and finally bread them. Fry the rice-balls in a wok with oil, arrange them in a platter with the pork slices, surrounded by the bean curd and a Grana Padano cream; serve hot.
For the Grana Padano cream: heat the milk up with the cream, add the remaining grated Grana Padano and an egg-yolk, whisking till thick and creamy.