Assimo Bottura's Osteria Francescana restaurant in Modena has held two Michelin stars since 2005.
FIVE DIFFERENT AGES OF PARMIGIANO REGGIANO IN FIVE DIFFERENT TEXTURES
FOR THE DEMI-SOUFFLE
- 200g organic ricotta, lightly smoked
- 100g Parmigiano Reggiano (aged 24 months)
- 60g egg white, whisked to stiff peaks
- 40g cream
- Salt and pepper
The demi-soufflé: Whip the ricotta (lightly smoked for about three minutes). Slowly drizzle in the emulsion obtained from the Parmesan and cream. Mix the egg white and put in the oven for about 10 minutes at 180°C. Remove it from the oven and carefully arrange a quenelle of the demi-soufflé mix at the base of the dish.
FOR THE GALETTE
- 50g Parmigiano Reggiano (aged 40 months)
- 10g softened butter
- 5g corn starch
Knead the butter, Parmigiano and cornstarch together very quickly. Spread a thin veil of the mix on Silpat in a triangular shape in proportion to the plate. Cook at 200°C for two minutes (the time needed for it to brown slightly but without taking on a bitter taste)
FOR THE AIR
- 500cl stock made from the crusts of Parmigiano Reggiano (aged 40 months)
- 500g grated Parmigiano Reggiano (aged 50 months)
- 2g lecithin
Blitz the broth and the grated Parmesan at room temperature. Filter through a coffee filter paper and keep refrigerated at +2°C. Transfer the filtered liquid to a large bowl. Add the lecithin and without hesitating create the froth with a blender.
FOR THE FOAM
- 125g capon stock
- 100g cream
- 250g Parmigiano Reggiano (aged for 30 months)
- Salt to taste
Bring the capon stock to the boil in the Thermomix, set to speed 3. Add the Parmesan a spoon at a time. Season. Increase the speed to maximum for one minute. Allow to cool. Put it in a siphon. Add the liquid cream in a drizzle shaking a little at a time so as not to lose the intensity of the Parmesan. Pump from the siphon loaded with a double gas shot.
FOR THE SAUCE
- 50g Parmigiano Reggiano (aged for 36 months)
- 40g unfiltered capon stock
- 30g cream
- Salt to taste
Set the Thermomix set at 60°C with the broth (on the number three speed). Add the grated Parmesan and bring the temperature to 85°C increasing the speed to the maximum until a velvety cream is formed. Pass through a chinois.
PLATING THE DISH
On the plate with the demi-soufflé, arrange two spoons of the sauce, a little cloud of the foam and on the top a crisp galette and last of all the froth.
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In