Scrambled eggs with pork slivers in Grana Padano baskets
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 1 hour
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, grated
30 gr extra virgin olive oil from Garda
50 gr pork meat
7 gr rice wine
5 gr soy sauce
100 ml pork trotter broth
2 gr glutamate
Salt to taste
PreparationCut the pork meat à la julienne.
Whip the eggs till fluffy and season with glutamate, salt and 50 gr. of Grana Padano.
Heat the oil in a wok on a very high heat, without reaching the smoke-point; fry the meat, add the broth and cook till done. Take the meat out and let cool down.
Keep the wok on the heat and cook the eggs till they curdle, season with the rice wine, soy sauce and sauté for two more minutes.
Make disks with the remaining Grana Padano on a silpat, bake them in a micro-wave oven, flip them over on small bowls and let them cool down. Arrange the eggs inside the baskets, add the meat and serve.