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
Place 250g of cream and heat to 65° C.
Add the jelly leaves previously soaked in cold water and part of the grated Parmigiano.
Put the mix in the fridge. Whip the remaining part of cream and add the mix; pour it into the moulds and put it back in the fridge.
Clean the chicory and trim the duck breasts.
Cut the skin with a knife obtaining little diamond shapes.
Place the breasts from the skin side into a hot Lyon pan without adding fats and cook for approximately 7 minutes over moderate heat.
Turn them and keep cooking for other three minutes and season to taste.
Keep warm. Boil the Lambrusco with honey and a pinch of salt until reducing it to a glaze. Place the Bavarian cream on individual plates and surround with the salad.
Slice the duck breasts and place them on top of the salad; accompany with the glaze and decorate with a Parmigiano Reggiano wafer.
Bavarian duck breast salad with Parmigiano and Lambrusco
| Ingredients | |
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serves 4: 2 duck breasts of 200g each 200 g of field chicory 1 l cream 500g Parmareggio grated Parmigiano Reggiano 10 g of jelly leaves grated nutmeg 2 dl of Lambrusco 5 g of honey salt and pepper |
Preparation
Place 250g of cream and heat to 65° C.
Add the jelly leaves previously soaked in cold water and part of the grated Parmigiano.
Put the mix in the fridge. Whip the remaining part of cream and add the mix; pour it into the moulds and put it back in the fridge.
Clean the chicory and trim the duck breasts.
Cut the skin with a knife obtaining little diamond shapes.
Place the breasts from the skin side into a hot Lyon pan without adding fats and cook for approximately 7 minutes over moderate heat.
Turn them and keep cooking for other three minutes and season to taste.
Keep warm. Boil the Lambrusco with honey and a pinch of salt until reducing it to a glaze. Place the Bavarian cream on individual plates and surround with the salad.
Slice the duck breasts and place them on top of the salad; accompany with the glaze and decorate with a Parmigiano Reggiano wafer.
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