Ingredients for 6 people
18 Balanzoni with Parmigiano Reggiano cheese
Parmesan biscuit:
100 g Parmigiano Reggiano cheese
125 g butter
150 g Manitoba flour
2 g salt
Parmigiano Reggiano cream:
150 g Parmigiano Reggiano cheese
500 g fresh cream
2 g agar_agar
Clarified butter
Spoon of balsamic vinegar
Procedure
Prepare the Parmigiano Reggiano biscuit by mixing the grated Parmigiano Reggiano, the manitoba flour, the salt in a planetary mixer and adding the cold diced butter.
When the ingredients are well mixed together, pass them through a sieve (0.5 mesh) and spread on a silpat, then cook in a fan oven at 180°C for 4 minutes.
For the cream: boil the cream, add the Parmigiano Reggiano cheese, agar agar and salt; keep warm.
In the centre of the plate, pour a little hazelnut clarified butter, add the Parmigiano Reggiano cream and place the Balanzoni, previously cooked in plenty of salted water.
If necessary, top with a little milk foam and add the biscuit.
Serve to your guest with a spoon with a drop of aged vinegar.
Recipe by chef Emanuele Scarello
