Food Valley
BEER PAIRING:
9 Luppoli Belgian Blanche.
9 Luppoli Belgian Blanche.
DISCOVER
PORETTI 9 Luppoli Belgian Blanche >>
Recipe ingredients:
Balls of Parmigiano Reggiano cheese d.o.p.
20 g of Parmigiano Reggiano cheese d.o.p.
100 g of fresh cream
2 g of gelatine sheets
Balls of Traditional Balsamic Vinegar of Modena d.o.p.
40 g of Traditional Balsamic Vinegar of Modena d.o.p
Finishing
4 slices of Ham of Modena d.o.p.
Preparation:
Balls Parmigiano Reggiano cheese d.o.p.
Mix the Parmigiano Reggiano cheese, pass it to a fine sieve, add the cream and let infuse for 8 hours, then filter and add the gelatine diluted with a little cream and whip shinly, place it in sac à poche and then plug it into 8 hemispherical mould with 2.5 cm diameter each.
Balls of Traditional Balsamic Vinegar of Modena d.o.p.
Prepare with 4 sheets of plastic film 8 balls of Traditional Balsamic Vinegar of Modena weighing 10 grams each, then frozen them at - 30° C.
Finishing
Cut into small sticks the Ham of Modena and stew in the oven until they are crispy.
Balls of Parmigiano Reggiano d.o.p. assembly
Wait until the cheese hemispheres solidify, then place in the middle of 4 of them the balls of Traditional Balsamic Vinegar of Modena, close overlapping the cheese hemispheres with the other 4 ones and wrap
Presentation:
Serve on a napkin.
