Assiette of Parmigiano Reggiano
Appetizer
a few minutes
24 months
Ingredients
Croque Monsieur:
10 g butter
10 g flour
50 g milk
½ tsp English mustard
100 g Parmigiano Reggiano
12 slices of white bread
8 slices ham
20ml clarified butter
Salt and black pepper
Mille Feuille:
300 g Parmigiano Reggiano
20 g poppy seeds
110 ml double cream
50 g Parmigiano Reggiano rind
1 garlic clove
½ gelatine leaf
40 g cream cheese
Zest of ½ lemon
2 red onions, chopped
20 g butter
1 tbsp balsamic vinegar
1 tbsp Sherry vinegar
1 tbsp Port
30 g breadcrumbs
Arancini:
50 g risotto rice
20 g mushrooms, diced
200 ml chicken stock
70 g Parmigiano Reggiano
20 g red pepper, diced
15 ml white wine
20 g chopped chives
25 g seasoned flour
25 g egg yolk
40 g breadcrumbs
20 g butter
20 g onion, diced
1 garlic clove, puréed
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 100 ml cream with Parmigiano Reggiano rind and garlic over a medium heat. Pass through a sieve and bring to the boil. Add gelatine leaf and Parmigiano Reggiano, cool. Whisk in cream cheese, lemon zest and seasoning chill. Caramelise onions in butter, deglaze with vinegars, port and season. Add remaining cream and blitz. Pass through a conical, fold through breadcrumbs and 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, 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 silicone paper. Chill again the coat twice in flour, egg yolk and breadcrumbs. Deep fry at 180°C until golden.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
