Cauliflower with Chinese ham and Grana Padano crisps
. Difficulty: Hard
. Serves: 4 people
. Preparation time: 1 hour and 30 minutes
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.
Ingredients160 gr Grana Padano
60 gr Taleggio cheese
30 ml white wine from Oltrepo Pavese
400 gr whole cauliflower
400 ml chicken stock
100 gr Chinese ham, not treated
350 ml milk
Salt to taste
PreparationPut the clean and whole cauliflower in a stockpot with cold water and bring to a boil.
Let it boil for two minutes then drain, dry and place in a baking-dish. Cover with chicken stock and finish baking in a steam-oven. When done, take out the cauliflower and cut it into equal parts without removing all the stalk. Put it back together, place it in a platter keeping its original shape.
Cut off the ham skin, dress with the white wine and steam-cook for 50 minutes. When done, small dice the ham.
Melt the Taleggio and 100 gr of Grana Padano in milk in a bain-marie till creamy and pour on top of the cauliflower; sprinkle with the ham cubes and serve with crisps of Grana Padano shaped like semi-spheres, that you will prepare as follows: arrange disks of grated Grana Padano on a silpat, bake in the microwave for 25 seconds, take them out and while they are still soft, place them on an upside down cup or glass to give them the shape of semi spheres.