. 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.
Ingredients150 gr Grana Padano
500 ml extra virgin olive oil from Garda
500 gr ox meat
2 gr Sichuan peppercorns
2 gr chopped scallion
2 gr fresh ginger, chopped
10 gr cornstarch
10 gr flour
3 dried soy leaves
2 gr spiced salt
2 gr glutamate
10 gr salt
Water to taste
PreparationMince the meat and add the scallion, ginger, 2 gr of cornstarch, glutamate, Grana Padano, peppercorns and amalgamate with a little water. Set aside.
Mix 3 gr of cornstarch with the flour and water to make a thick batter.
Soften the soy leaves soaking them in lukewarm water. Spread a thin layer of batter on one side, place 1/3 of the meat mix at its centre and spread it on the surface; close the ends and roll up, pressing to close. Do the same with the other sheets.
Lay the rolls in a baking-dish and steam-cook them till the meat is done.
Cut the rolls slantwise into 3 cm-long pieces, heat up the oil in a wok and fry the rolls till golden. Dry them on a paper towel, dust with spiced salt, lay them in a plate and serve decorating to taste.