Club sandwich with Parmigiano Reggiano ice cream - United States

Main coursea few minutes12-18 months


For the tortillas:

100 g Tropea onion

40 g Parmigiano Reggiano

20 g cream

5 eggs

extra virgin olive oil


salt and pepper

To finish:

slices of white bread

fresh salad

vine tomatoes

sliced grilled aubergine


For the Parmigiano ice-cream:

400 ml of cream

100 g Parmigiano Reggiano

1 egg white


Dice the onion and simmer in a pan with extra virgin olive oil without browning. Add water if necessary. Athe end of cooking the onion should be tender but dry. Add salt and pepper to taste. Beat the eggs with salt, pepper and nutmeg. Heat the cream, add the Parmigiano Reggiano and when it is completely melted, add the eggs. Line the bottom of small moulds with onions and pour over the egg mixture. Bake at 150°C for about 15 minutes. With a pastry ring, cut some discs of the same diameter to make tortillas from the sliced bread and toast them on a hot plate. Slice the tomatoes. Assemble the club sandwich alternating all the elements: white bread, tortillas, tomatoes, salad, grilled eggplant and mustard. Hold it together with a toothpick. Finally, prepare the ice cream: with an electric blender, mix the Parmesan cheese and cream until the mixture is smooth and without lumps. Over a gentle heat, bring to the boil and cook for about 3 minutes until it becomes creamy. Allow to cool. Meanwhile, whip the egg whites with a pinch of salt and then add to the cream stirring from the bottom upwards. Leave it in the freezer for at least 2 hours, until it starts to freeze. Serve with the sandwich.

Recipe by Elisa Di Rienzo Il fior di cappero

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