Papaya and Parmigiano Reggiano terrine - French Antilles

Cecilia Concari - Idee in pasta & in pentola

  • Difficoltà

    Medium

  • Stagionatura

    24 months

  • 2 papayas
  • 50 g Parmigiano Reggiano 20 months (reduce the amount if you use a longer aging cheese)
  • 1 egg yolks
  • 1 tbsp double cream
  • salt and pepper
  • extra virgin olive oil
  • To garnish:
  • 1/2 mango
  • 1 tomato
  • approximately 50 g of Parmesan cut into cubes
  • extra virgin olive oil
  • salt and pepper
  • apple cider vinegar
  • sugar

Cut the fruit in half, peel and remove seeds, then cut into slices and cook in a pan with a drizzle of olive oil for about 15 mins to eliminate  the water. Drain the slices of papaya and mash.  Add a lightly beaten egg yolk, Parmigiano Reggiano, cream, salt and pepper. Mix well and when the dough is smooth, fill the paper ramekins or buttered moulds. Bake at 180° for 45 minutes. If the surface begins to darken too quickly, cover with aluminium foil. Use a toothpick to check the cooking. You may alternatively prepare just one bowl, in this case use a plum-cake mould and bake in a water bath increasing the cooking time by about 10 minutes. Remove from the oven and let the cupcakes cool before turning them. For the garnish, peel the mango, cut the flesh off and cube. Heat a pan and add the mango with 3 or 4 tablespoons of sugar, a pinch of salt to taste and a pinch of ginger. Cook for about 10 minutes. Meanwhile, dice the tomatoes and season with olive oil, salt, pepper and apple cider vinegar. Serve the papaya terrine accompanied by 3 small bowls containing respectively the caramelized mango, the dressed tomatoes and the diced Parmigiano Reggiano. In this way, each diner can garnish to taste.

HISTORY

When I was invited to participate in the Parmigiano Reggiano Chef competition I thought of this dish where papaya, a luscious tropical fruit, is used in a savoury preparation.  I feel like Creole cuisine was created for me:  I love the fruit in the dishes and I found heaven in the French West Indies (Martinique and Guadeloupe) cuisine. I have been collecting recipes, so every now and then I prepare an exotic dish, I close my eyes and.... It would be best to use a green papaya as it's firmer, but I can't find it in my hometown stores, so I modified some ingredients of the traditional Creole recipe accordingly. Usually I prepare this pudding in a plum-cake mould or in a low cake baking tray (when the dough is too moist so that it dries better in the oven), but this time I used the ramekins to serve single-portion terrines and I liked the result.
Cecilia Concari
 Idee in pasta & in pentola