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Assiette of Parmigiano Reggiano

Appetizera few minutes24 months
Acquista Online

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

  1. 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.

  2. 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.

  3. 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.

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