Home > Recipes > Assiette of Parmigiano Reggiano

Assiette of Parmigiano Reggiano

CourseAppetizer

TimeA few minutes

Ingredients

0.35 oz/10 g butter

0.35 oz/10 g flour

1.7 fl oz/50 g milk

½ tsp English mustard

3.5 oz/100 g Parmigiano Reggiano

12 slices of white bread

8 slices ham

0.7 fl oz/20 ml clarified butter

Salt and black pepper

10.5 oz/300 g Parmigiano Reggiano

0.7 oz/20 g poppy seeds

3.7 fl oz/110 ml heavy cream

1.75 oz/50 g Parmigiano Reggiano rind

1 garlic clove

½ gelatine leaf

1.4 oz/40 g cream cheese

Zest of ½ lemon

2 red onions, chopped

0.7 oz/20 g butter

1 tbsp balsamic vinegar

1 tbsp Sherry vinegar

1 tbsp Port wine

1 oz/30 g breadcrumbs

1.75 oz/50 g risotto rice

0.7 oz/20 g mushrooms, diced

6.8 fl oz/200 ml chicken stock

2.5 oz/70 g Parmigiano Reggiano

0.7 oz/20 g red pepper, diced

0.5 fl oz/15 ml white wine

0.7 oz/20 g chopped chives

0.9 oz/25 g seasoned flour

0.9 oz/25 g egg yolk

1.4 oz/40 g breadcrumbs

0.7 oz/20 g butter

0.7 oz/20 g onion, diced

1 garlic clove, puréed

Prepare this recipe with

24 months maturation

Preparation

Croque Monsieur: Make a roux with butter and flour. Slowly add milk over a medium heat. Add mustard, most of the Parmigiano Reggiano and season. Spread a thin layer over bread. Top with ham, Parmigiano Reggiano and another slice of bread. Cut out a round from the middle. Fry in butter until golden, approximately 4 minutes a side.
Mille Feuille: Mix Parmigiano Reggiano with poppy seeds. Spoon into metal rings on a greased baking tray. Cook for 5 minutes until golden. Infuse 3.4 fl oz/100 ml cream with Parmigiano Reggiano rind and garlic over medium heat. Pass through a sieve and bring to a boil. Add gelatine leaf and Parmigiano Reggiano, cool. Whisk in cream cheese, lemon zest and seasoning, chill. Caramelize onions in butter, deglaze with vinegars and port, and season. Add remaining cream and blitz in a blender. Pass through a conical strainer, fold in breadcrumbs, and let cool. Pipe red onion purée on top of the crisp, then top with mousse. Place another crisp on top and repeat twice.
Arancini: Sweat onion and garlic in butter. Add pepper and mushrooms, and deglaze with wine. Add risotto rice and cook for 1 minute. Slowly add stock until all is absorbed. Finish with Parmigiano Reggiano, chives and seasoning. Chill, then shape into quenelles and place on parchment paper. Chill again then coat twice in flour, egg yolk and breadcrumbs. Deep fry at 355°F/180°C until golden.

Recipe by George Whitelock