PARMIGIANO REGGIANO 40 MONTHS | RYE ROLL | CUCUMBER | ONION
Ingredients
PICKLED CUCUMBER AND PEARL ONIONS
100ml Pickling vinegar
80g Sugar
5g Coriander seeds
5g Aniseed
2g Allspice seeds
2 Bay Leaves
2g White pepper, crushed
50g Pearl Onions
1 Cucumber
PARMIGIANO REGGIANO CREAM
1 Untreated Lemon
300g Cream
150g Parmigiano Reggiano 40 months grated
150g Egg Yolk
50ml Milk
4g Salt
POTATO AND PARSHLEY CHIPS
2 Potatoes, waxy
500g Deep-frying fat
2 pinch salt
50g Leaf Parsley
Preparation
PICKLED CUCUMBER AND PEARL ONIONS
Bring 100 ml water seasoning vinegar and sugar and the spices to the boil in a saucepan. Reduce the heat by half. Peel the pearl onions and add them to the still slightly boiling stock and let then steep for 10 minutes. In the meantime, wash the cucumber and cut it with the skin into 1-2 mm thick slices. Remove the pot from the cooker and add the cucumber slices. Put the pot in the fridge.
PARMIGIANO REGGIANO CREAM
Wash the lemon hot, pat dry and finely grate the zest. Place the cream in the saucepan with the Parmigiano Reggiano and heat to 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 PARSHLEY 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 170°C in a high 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.
DRESSAGE
Cut the rye rolls in half and toast the cut side over the toaster. Spread a thin layer of the cold butter on the bun halves. Remove the cucumber slices from the pickling stock and top the bun halves with them. Cut off the tip of the piping bag about 5 mm and squirt the Parmesan 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.