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    Grana PadanoFleischGemüse

    Mutton-and-Provolone Valpadana tarts in a Grana Padano fondue

    Einfach
    4 per.
    T475 min

    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.

    Zutaten

    • 300 gr Grana Padano
    • 170 gr Provolone
    • 250 ml extra virgin olive oil from Garda
    • 500 sifted flour
    • 750 gr minced mutton meat
    • 200 ml mutton broth
    • 250 gr rice noodles, cooked and cut into 1 cm-long pieces
    • 50 gr chopped scallion
    • 6 gr fresh ginger, chopped
    • 1 gr 5-spice powder
    • 15 ml sesame oil
    • 2 gr glutamate
    • 100 ml milk
    • 100 ml cream
    • Soy sauce to taste
    • Salt to taste

    Zubereitung

    STEP 1

    Mix the meat with the soy sauce, the diced Provolone, the stock and season with salt; work well and add the spaghetti pieces, scallion, glutamate, sesame oil, the 5 spices and the ginger. Work forcefully, divide the mix into 10 portions and set aside.

    STEP 2

    Dissolve a pinch of salt in 300 ml of water, add the flour and knead to have a smooth and elastic dough. Let rest for 5 minutes.

    STEP 3

    Roll up the dough and divide it into 10 parts of the same size.
    Flatten each portion of dough in your hand-palm, place a portion of stuffing in its centre and fold it inwards. Seal and flatten.

    STEP 4

    In a wok, fry the tarts till nicely golden on both sides.
    Drain and dry on a paper towel and serve with a Grana Padano cream, prepared by melting the grated Grana Padano with milk and cream in a bain-marie.

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