RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Clean the spears of asparagus and cut off the ends at a 5 cm diagonal.
Cook the stalks in water. Drain, blend, filter through a chinois. Add 300g of cream for every 300g of asparagus puree and then add 2 yolks and 2 whole eggs.
Place into bowls. Cover with cling film and bake at 85 °C for approximately 30 minutes.
Cook the asparagus ends keeping them crunchy.
Cook the quail eggs in butter.
Season to taste. Prepare the cheese tiles.
Place the asparagus ends in the plates on top of the cream and the quail eggs in the middle.
Cover with the tile.
Asparagus in egg sauce and parmigiano
| Ingredients | |
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• 20 spears of asparagus • 4 eggs • 4 quail eggs • 300g of fresh cream • 100g of Parmareggio Parmigiano Reggiano • pepper • salt |
Preparation
Clean the spears of asparagus and cut off the ends at a 5 cm diagonal.
Cook the stalks in water. Drain, blend, filter through a chinois. Add 300g of cream for every 300g of asparagus puree and then add 2 yolks and 2 whole eggs.
Place into bowls. Cover with cling film and bake at 85 °C for approximately 30 minutes.
Cook the asparagus ends keeping them crunchy.
Cook the quail eggs in butter.
Season to taste. Prepare the cheese tiles.
Place the asparagus ends in the plates on top of the cream and the quail eggs in the middle.
Cover with the tile.
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