Hot Parmigiano Reggiano heart with crayfish tails and red wine sauce
For the Parmigiano Reggiano Heart:
5 whole eggs
5 egg yolks
150 g freshly grated Parmigiano Reggiano cheese
100 g butter
40 g flour, type 00
4 fresh crayfish tails without shell
4 spoonfuls of shellfish “bisque”
salt, pepper, nutmeg
For the Red Wine Sauce:
220 g demi-glace sauce
25 g shallot
1 laurel leaf
cracked black pepper
2 dl good quality white wine
20 g butter
For Garnishing the Dish:
100 g crinkly lettuce leaves
16 fresh crayfish tails without shell
a small amount of olive oil and squeezed lemon
Of the Heart:
Lightly beat the whole eggs with the egg yolks. Melt bain-marie the Parmigiano Reggiano cheese with the butter and add mixture to the sifted flour. Add salt, pepper and grated nutmeg. Grease 4 aluminium moulds with soft butter. Divide the mixture into each mould, put a spoonful of bisque in the centre of each with a crayfish tail cut into pieces. Leave in refrigerator for one hour. Remove and bake the Parmigiano Reggiano cheese flans in the oven at 180º C for 7-8 minutes.
Of the Red Wine Sauce:
In the meantime, prepare a saucepan with the wine, a laurel leaf, the peeled and sliced shallot and a few cracked pepper grains. Let the wine almost completely evaporate, add the demi-glace sauce and let this evaporate by approximately one third. Remove the sauce from the flame and, stirring with a whip, gradually add in the butter.
Of the completion of the recipe:
Sauté the crayfish tails in a small amount of olive oil for the final preparation of the recipe. Dress the crinkly lettuce with a drizzle of olive oil, a few drops of squeezed lemon, salt and pepper.
The final touch:
Place a small bouquet of lettuce on the dishes, carefully remove and position the Parmigiano Reggiano flans on each dish, put the crayfish tails on the lettuce and dress with the red wine sauce.
Important: the cheese flans will have to be well-cooked on the outside and soft inside, so that, once opened, their hot Parmigiano Reggiano “heart” will be released.