Pancit canton noodles with Parmigiano Reggiano - Philippines
350 g pancit canton (type of Philippine noodles)
1/2 cup of pork, cut into strips
1/2 cup of shrimps
1/2 cup of chicken breast cut into strips
3 slices of Portuguese chorizo
3 cloves of garlic (crushed)
1 medium onion (sliced)
1 medium carrot cut into strips
1 cup snow peas
1/2 cup of parsley (chopped)
1 cup cabbage cut into strips
1 cup of peas
3 cups of pork stock
2 tbsp oyster sauce
1/2 tbsp of patis (fish sauce)
3-4 tbsp of soy sauce
2 tbsp of palm oil
some calamansi (alternatively, mandarins or kumquat)
salt and pepper to taste
Cut all the vegetables into strips and toss in a wok. In another wok, heat the oil and fry the onion with the previously crushed garlic, then add the pork cut into strips. Allow to soften then add the chorizo, chicken in strips, oyster sauce and patis. Cook for a few minutes. Combine the shrimp, chopped parsley and soy sauce. Blend with the stock, add the pancit and cook like risotto, adding a littlestock at a time. When it's almost cooked through, add the sautéed vegetables and salt and pepper to taste. Transfer everything to a serving platter and drizzle with the calamansi juice and grated Parmigiano Reggiano.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
DessertParmigiano Reggiano mousse with honey and lavender
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
