Ingredients for 4 people
400 g Triangoletti
with Parmigiano Reggiano cheese
20 g butter
12 (50 g) slices of culatello di Parma
For mushroom quiche
200 g fresh porcini mushrooms
200 g fresh cream
1 clove of garlic skin intact
1 tbsp extra virgin olive oil
1 bay leaf
salt, white pepper to taste
For croccante al muschio di bosco
70 g water
25 g extra virgin olive oil
8 g rice flour
5 g powdered spinach
a few drops of white musk essence
For balsamic vinegar pearls
Ingredients for syrup:
30 g water
15 g fine sugar
Ingredients for pearls:
45 g of water and sugar syrup
45 g of traditional balsamic vinegar
1 g agar-agar
1 l seed oil
Procedure
Clean and cut fresh porcini mushrooms. Lightly braise sliced mushrooms in casserole pan with oil, garlic clove, bay leaf, salt and pepper. Remove from heat, remove garlic, and bay leaf and blend, adding fresh cream. Strain with fine strainer and put mixture obtained in siphon with the required gas cartridges.
Leave to stand for at least an hour in the refrigerator.
Mix all ingredients in bowl. Heat non-stick pan, pour a little of mixture and let water evaporate completely.
Make a syrup of water and sugar. Leave to cool. Mix syrup obtained with balsamic vinegar and agar-agar. Bring back to low heat and leave to simmer for a few seconds while gently stirring with a whisk. Leave to cool and then, with the aid of a syringe without a needle, pour some drops of the liquid into well-chilled seed oil.
Cook Triangoletti in plenty of salted water following indicated timings. Drain, pour into pan and stir in a little cooking water and butter. Make some small roses with culatello.
Alternate with mushroom quiche on which the Triangoletti will be placed. Finish with the forest musk crispy wafer and balsamic vinegar pearls.
