Risotto alla parmigiana s hrustljavim guancialejem in balzamičnim prelivom
Zapečene testenine gramigna s sirom
Obrtni panettoni
Sestavi svoje darilo
Že pripravljena darila
Iz naše kuhinje
Slana panna cotta s sirom Parmigiano Reggiano, orehi, rožmarinom, poprom in medom
- Priprava
- 20 min
- Kuhanje
- 15 min
- Količina
- 4
Lotimo se kuhanja
Postopek
- Želatino namoči v skledo s hladno vodo in jo pusti približno 12 minut, da se zmehča.
- V kozico vlij smetano in mleko, nato dodaj nariban sir Parmigiano Reggiano.
- Mešanico pristavi na zmerno šibek ogenj in mešaj z metlico, dokler ni tik pred vretjem.
- Odstavi z ognja in dodaj zmehčano želatino, iz katere si iztisnil odvečno vodo. Znova premešaj z metlico, da se želatina raztopi in poveže s tekočo mešanico, nato začini s soljo in poprom.
- Mešanico nalij v 4 keramične posodice ali modelčke in pusti v hladilniku približno 3-4 ure.
- Preden postrežeš slano panna cotto, jo posuj z malo popra in okrasi z nekaj orehi, čajno žličko našega akacijevega medu in vejico rožmarina.
Preberi več o tem receptu
Naša panna cotta je slana poslastica s sirom Parmigiano Reggiano, orehi, rožmarinom, poprom in medom. Uravnotežena, a polnega okusa, rustikalna, a elegantna: že njen okus bi zadostoval, da postane zvezda mize, zaradi okrasitve z orehi in rožmarinom pa je tudi paša za oči.
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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