|
|
Article: Parmigiano Reggiano five ways.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- December 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
For the sauce:
1/8 Cup plus 1 tablespoon chicken stock
1 3/4 ounces grated Parmigiano Reggiano, aged 30 months
2 tablespoons heavy cream
For the cracker:
1 3/4 ounces grated Parmigiano Reggiano, aged 40 months
1/2 ounce butter
1 teaspoon cornstarch
For the souffle:
7 ounces smoked ricotta*
3 1/2 ounces grated Parmigiano Reggiano, aged 24 months
1/8 cup plus 1 tablespoon heavy cream
2 egg whites, beaten to stiff peaks
Butter, as needed
Salt and freshly ground white pepper to taste
For the "air":
2 cups water
4 ounces Parmigiano Reggiano rinds
7 ounces grated Parmigiano Reggiano, aged 40 months
1 ounce lecithin
For the foam: ...