Risotto alla parmigiana s chrumkavým guanciale a balzamikovým dochucovadlom
Zapekané cestoviny gramigna so syrom
Remeselné panettoni
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Slaná panna cotta so syrom Parmigiano Reggiano, vlašskými orechmi, rozmarínom, čiernym korením a medom
- Príprava
- 20 min
- Varenie
- 15 min
- Počet porcií
- 4
Poďme variť
Postup
- Želatínu ponor do misky so studenou vodou a nechaj ju približne 12 minút zmäknúť.
- Nalej smotanu a mlieko do hrnca a potom pridaj nastrúhaný syr Parmigiano Reggiano.
- Zmes zohrievaj na miernom až strednom ohni a miešaj metličkou, kým nebude tesne pod bodom varu.
- Odstav z ohňa a pridaj zmäknutú želatínu, z ktorej si vytlačil prebytočnú vodu. Opäť miešaj metličkou, aby sa želatína rozpustila a spojila s tekutou zmesou, potom dochuť soľou a čiernym korením.
- Zmes nalej do 4 zapekacích misiek alebo formičiek a nechaj v chladničke odpočívať približne 3-4 hodiny.
- Pred podávaním posyp slanú panna cottu trochou čierneho korenia a ozdob niekoľkými vlašskými orechmi, čajovou lyžičkou nášho agátového medu a vetvičkou rozmarínu.
Prečítať si viac o tomto recepte
Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.
Like many other famous and mouth-watering desserts, Panna cotta has a history with mysterious origins and a tradition that is disputed among several European countries. Italy, France, Denmark, and Hungary all claim the invention of this dessert which was probably born in the early 20th century and loved and prepared in different variations also in Greece, France, and England. Stepping aboard the time machine and jumping back to the 1960s, if we chose a restaurant in Piedmont as our destination, we could witness the first “official” recipe written down and added to the menu by Italian chef Ettore Songia.
Our recipe is different but equally tasty: the one we want to share with you is a savory Panna cotta with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. An explosion of enveloping and intense flavor, yet delicate and balanced, with an appearance that is both rustic and elegant. Its flavor alone would be enough to make it the star of your table, but the decoration with walnuts and rosemary turns it into a delight for the eyes as well, because as always and rightly, appearance matters too.
Preparation time: 20 minutes
Rest time: 3-4 hours
Cooking time: 15 minutes
Servings: 4
Ingredients
200 ml of liquid cream
200 ml of whole milk
120 g of Parmigiano Reggiano DOP 36 months Emilia Food Love
8 g of food gelatin
Acacia honey Emilia Food Love
Walnuts
Rosemary
Salt and pepper
Method
-
Immerse the gelatin in a bowl of cold water and let it soften for about 12 minutes.
- Pour the cream and milk into a saucepan, then add the grated Parmigiano Reggiano cheese.
- Put the mixture on the stove over medium-low heat and whisk until it comes close to a boil.
- Remove from heat and add the softened gelatin after squeezing out excess water. Whisk again to dissolve the gelatin and blend it into the liquid mixture, then season with salt and pepper.
- Pour the mixture into 4 ramekins or molds and let it rest in the refrigerator for about 3-4 hours.
- Before serving your savory Panna cotta, sprinkle with a little pepper and decorate with some walnuts, a teaspoon of our acacia honey, and a sprig of rosemary.
Tip
This recipe is delicious with the 36-month-aged Parmigiano Reggiano DOP Emilia Food Love, but unforgettable with our longer-aged varieties, for example, 48 or 60 months.
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