40-Month Parmigiano Reggiano | Rye Roll | Cucumber | Onion

PICKLED CUCUMBER AND PEARL ONIONS

Bring 3.4 fl oz/100 ml water, pickling vinegar, sugar and the spices to a boil in a saucepan. Reduce the heat by half. Peel the pearl onions and add them to the still slightly boiling liquid and let them steep for 10 minutes. In the meantime, wash the cucumber and cut it (skin on) into 1-2 mm thick slices. Remove the pot from the heat and add the cucumber slices. Put the pot in the fridge.

PARMIGIANO REGGIANO CREAM

Wash the lemon, pat dry and finely grate the zest. Place the cream in the saucepan with the Parmigiano Reggiano and heat to 175°F/80°C. Remove the pan from the heat and slowly stir in the egg yolks. Add the milk, salt and lemon zest. Leave the Parmigiano Reggiano cream to cool, then whisk and pour into a piping bag.

POTATO AND PARSLEY CHIPS

Peel and finely slice the potatoes. Place the potatoes in a bowl of water for 5 minutes, drain and leave to dry in a clean cloth. Heat the frying fat to 340°F/170°C in a deep pan. Carefully pat the potatoes dry and deep-fry in the hot fat until golden brown. Remove with a slotted spoon and leave to dry on a cloth. Season lightly with salt. Wash the parsley, spin dry and pluck the leaves. Deep-fry the parsley leaves in the hot fat. Remove with a slotted spoon and place on a cloth to dry.

PLATING

Cut the rye rolls in half and toast the cut side. Spread a thin layer of the cold butter on the bun halves. Remove the cucumber slices from the pickling liquid and top the bun halves with them. Cut off the tip of the piping bag and squirt the Parmigiano Reggiano cream onto the cucumber slices. Halve the pearl onions and press them into the cream, fanning them out. Garnish with the deep-fried potato and parsley chips.