recipes
Stuffed Veal Breast
Francesca Luche
INGREDIENTS AND RECIPE
Ingredients:
1 veal breast with pocket
100 g of breadcrumbs without seasoning
300 g of Parmigiano Reggiano aged 24 and 30 months in equal measure
5 whole eggs
200 g of sausage meat
parsley to taste and a pinch of nutmeg
Method:
mix all the ingredients and stuff the pocket of the veal breast, taking care to sew the cut with kitchen string. Prepare a mixture of herbs and massage the veal piece, then add sage, rosemary, and a knob of butter. Bake at 150°/160° for 1 hour and then lower the oven to 100° continuing to cook for another 4 hours.
Pan Perdu
Pietro Carlo Pezzati
INGREDIENTS AND RECIPE
Ingredients:
2 egg yolks
150g whole milk
300g cream
100g white chocolate
300g grated Parmigiano Reggiano aged 24 months
60g glucose
1g agar-agar
5g gelatin sheets
1L boiling water
600g grated Parmigiano Reggiano aged 40 months
Grated Parmigiano crusts
1L sunflower oil
Method:
Using a pastry cutter, shape a slice of brioche bread into a round. Combine milk and yolks in a bowl, beat with a fork, and immerse the brioche round for the necessary time to absorb the soak. Butter a pan well, heat it, and let the brioche caramelize on both sides.
For the ganache cream: in the Thermomix or in a double boiler, melt the grated Parmigiano, white chocolate, and pre-softened gelatin in the cream. Add agar-agar and glucose. Blend and let cool. Spread the cream on the brioche.
For the broth: bring the water to a boil and pour in the grated Parmigiano Reggiano. Let it melt.
Pour the Parmigiano Reggiano crusts into warm oil and leave to infuse for 24 hours, then strain.
Place the caramelized brioche slice with ganache cream on the plate, add hot Parmigiano broth, and finish with a few drops of strained oil. Sprinkle with grated Parmigiano.
Val Taro Trout Tartare
Mario Marini
INGREDIENTS AND RECIPE
VAL TARO TROUT TARTARE, RED ONION, QUARANTINA POTATO, AND BORGO TARO IGP PORCINI MUSHROOM
Ingredients:
Val Taro trout
Parmigiano Reggiano aged 24 and 36 months Parma2064
Red onion
Quarantina potato
IGP porcini mushroom
Salt
Pepper
Method:
Prepare the tartare with the central fillets of the trout and season with a vinaigrette made with grain mustard, salt, and pepper.
Create Parmigiano Reggiano wafers by placing three discs of grated Parmigiano, a mix of 24 and 36 months, on baking paper and bake at 220° for 5 minutes until golden. Assemble the wafers and tartare to form a burger.
Finish the dish with a couple of quenelles (oval-shaped dumplings) of soft potato puree and drops of caramelized and blended red onion. Finally, add Parmigiano Reggiano popcorn obtained by cutting the crust into tiny cubes and microwaving at maximum power for about 50 seconds. Sprinkle with finely chopped dried porcini mushrooms in a mixer.
Heavy Pork Fillet
Ivan Gepri
INGREDIENTS AND RECIPE
Ingredients:
Ingredients:
Heavy pork fillet
20 g of prosciutto crudo
25 g of Parmigiano Reggiano aged 24 months Parma2064 in thin flakes
juniper berries
rosemary
Salt
Pepper
For the Sangiovese reduction:
1 red onion
1 sprig of rosemary
1 sprig of thyme
1 tablespoon of sugar
1 liter of red wine
1 tablespoon of flour
1 drizzle of oil
Guinea Fowl Stuffed with Artichokes
Ilaria Consiglio
INGREDIENTS AND RECIPE
Ingredients (for 7 people):
1 whole guinea fowl
5 fresh artichokes
100 g of breadcrumbs
100 g of Parmigiano Reggiano Parma2064 – 24 months
2 eggs
salt, pepper, and thyme to taste
Method:
Flame and debone the guinea fowl. Lightly pound the meat between two sheets of baking paper until an even layer is obtained. Then salt, pepper, and refrigerate for 4 hours.
Clean the artichokes of the outer leaves, cut into julienne strips, and cook them in a pan with oil and thyme. Once cooked, blend them with a hand blender and add breadcrumbs, eggs, and Parmigiano Reggiano.
Stuff the guinea fowl with the obtained filling and roll the meat like a roulade, tie it, and cook in the oven at 75° for 8 hours.
Parmigiano Reggiano Puffs
Cristina Cerbi
INGREDIENTS AND RECIPE
Ingredients:
fresh asparagus
100 g Parmigiano Reggiano aged 22/24 months
2 egg whites
sunflower oil
Parmigiano Reggiano aged 36 months
200 ml cream
gelatin sheets
Preparation:
for the velouté, steam the asparagus so that they remain beautifully colored, then blend them finely, adding extra virgin oil in a thin stream.
To prepare the puffs, mix together the previously sifted Parmigiano Reggiano aged 24 months with the egg whites and let the mixture rest for at least an hour to harden and dry. Form small balls with the palm of your hand, pressing them to compact.
Fry them in oil, ensuring it does not exceed 170°, turning them often on both sides.
To obtain the creamy sauce, melt the Parmigiano aged 36 months with the cream over the heat and add a sheet of gelatin, let cool for 2 or 3 hours, then whip everything with a mixer and place in a piping bag for the final decoration.
Place a spoonful of velouté on the plate, lay the puffs on top, decorate with tufts of Parmigiano cream, and cover everything with a salad of raw asparagus for freshness.
Parmigiano Reggiano Tagliolino
Andrea Incerti Vezzani
INGREDIENTS AND RECIPE
Ingredients for 4 people:
250 g of Parmigiano Reggiano aged 12 months
100 g of cured guanciale
50 g of flour
100 g of Parmigiano Reggiano aged 60 months
20 g of egg white
50 g of onion
Traditional balsamic vinegar
Savory
Salt and pepper
Method:
Prepare the guitar spaghetti by melting the Parmigiano Reggiano aged 12 months, spreading it between two sheets of baking paper until a fairly thin sheet is obtained. Let it cool, then cut the spaghetti with the help of the guitar. In a pan, roast the thinly sliced guanciale until crispy.
Slice the onion thinly, flour it, and fry it in oil at 180° until golden.
Now prepare the biscuit by combining flour, Parmigiano Reggiano aged 60 months, and egg white.
Mix them, spread on baking paper, and bake at 180° for about 10 minutes.
Roll the spaghetti with the help of tongs, garnish with crumbled Parmigiano biscuit, guanciale, and onion, and finally traditional balsamic vinegar.
Barley Risotto with Parmigiano Reggiano
Barbara Aimi
INGREDIENTS AND RECIPE
BARLEY RISOTTO WITH SAUSAGE PASTE AND ROSEMARY, PARMIGIANO REGGIANO AND JULIENNE OF TOSONE.
Ingredients for 4 people:
200 g Organic pearl barley
100 g very fresh sausage paste
Half an onion
Half a glass of olive oil
A glass of dry white wine
Finely chopped rosemary
Meat broth
Parmigiano Reggiano 55 months
Fresh tosone
A knob of butter
Method:
Sauté the onion in oil and add the sausage paste, then add the barley and deglaze with white wine once toasted.
Cook with the broth, adding the chopped rosemary halfway through (about 40 minutes).
Stir in Parmigiano and butter, taking care to leave it creamy when plating.
Before serving, grate with a large-hole grater to snow with tosone.
Stuffed Ravioli
Gloria Boraschi
INGREDIENTS AND RECIPE
WHITE PASTA RAVIOLI FILLED WITH CREAMY PARMIGIANO REGGIANO
Ingredients:
White pasta for ravioli
230 g all-purpose flour
100 g semolina
3 g fine salt
5 g extra oil
140 ml lukewarm water
350 ml fresh milk
Creamy filling for ravioli:
350 ml fresh milk
125 g grated Parmigiano aged 30 months
1 sheet of gelatin soaked in water
Salt
Cornstarch
Pumpkin cream:
400 g pumpkin cut into chunks
Extra virgin olive oil
Salt and black pepper
Parmigiana-style Carbonara
Roberto Pongolini
INGREDIENTS AND RECIPE
Ingredients:
Parmigiano Reggiano aged 24 and 40 months Parma 2064
Eggs, Milk, Pancetta, Prosciutto crudo, Pork rind