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Pork-meat Balls in a clear Franciacorta scented broth - 14 months ripened Grana Padano

This recipe is a perfect blend of flavors. It combines the intense flavors of two rich cuisines characterised by a long history of cooking traditions, the Chinese and the Italian. The result is unique, perfect as a main course or as a single dish.

Ingredients for 4 persons

100 gr Grana Padano, grated

Extra virgin olive oil 

80 ml Franciacorta white wine

250 gr pork meat

1 beaten eggs

3 gr chopped scallion

3 gr fresh ginger, chopped

20 gr cornstarch dissolved in 20 gr water

1 l meat broth

25 gr mini corn cob

50 gr Chinese cabbage heart, roughly cut

50 gr thin soy noodles, softened in warm water

2 gr pepper-corns

1 gr glutamate

Salt to taste


Mince the meat and mix it with the scallion, ginger, egg, Grana Padano,  cornstarch, 100 ml of broth and a pinch of salt.

Bring the remaining broth to a boil, add the wine, lower the heat and prepare the small balls with the meat mix; add them to the remaining broth and let simmer till done.

If necessary, skim the broth, add the cobs, the cabbage and the noodles.

Bring to a boil, add the pepper-corns and the glutamate, drizzle with a few drops of oil and serve, placing the noodles under the meat-balls.
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