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
Preparation
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.