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 fennel removing its lower and upper part as well as the harder peels and cut it into strips. Beat the veal slices and fill each one with a slice of mortadella. Roll them up and secure them with two toothpicks.
Heat a saucepan and braise the chopped leeks with butter; add the peeled and finely chopped potato and then the fennel and leave to cook for 5 minutes. Season to taste and cover with the milk and stock. Overcook for 10 minutes and blend in the mixer.
Heat oil and crushed garlic in a non-stick pan; brown the rolls pouring a drizzle of honey on the bottom to caramelise them; add a slosh of wine and complete cooking seasoning with salt and pepper.
Sprinkle table spoons of grated Parmigiano, creating thin discs in a hot non-stick pan. Use a spatula to remove the wafer after a couple of minutes. Serve the cut rolls with the cheese wafers on top of a fennel puree base.
FROM THE PARMAREGGIO 2011 "GIFTS FOR CONNOISSEURS" COOKERY BOOK
Veal rolls in parmigiano wafer
| Ingredients | |
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serves 4: 4 veal slices (approximately 1/2 kg) 4 slices of Bologna mortadella 120g of Parmareggio Parmigiano Reggiano 1 table spoon of chestnut honey 1 clove of garlic extra virgin olive oil white wine salt and pepper For the puree: 1 large fennel bulb 40 g of Parmareggio Butter 1 medium-large yellow potato 40 g of Parmareggio Butter 1/4 leek 100 ml of milk 100 ml of meat stock salt and pepper |
Preparation
Clean the fennel removing its lower and upper part as well as the harder peels and cut it into strips. Beat the veal slices and fill each one with a slice of mortadella. Roll them up and secure them with two toothpicks.
Heat a saucepan and braise the chopped leeks with butter; add the peeled and finely chopped potato and then the fennel and leave to cook for 5 minutes. Season to taste and cover with the milk and stock. Overcook for 10 minutes and blend in the mixer.
Heat oil and crushed garlic in a non-stick pan; brown the rolls pouring a drizzle of honey on the bottom to caramelise them; add a slosh of wine and complete cooking seasoning with salt and pepper.
Sprinkle table spoons of grated Parmigiano, creating thin discs in a hot non-stick pan. Use a spatula to remove the wafer after a couple of minutes. Serve the cut rolls with the cheese wafers on top of a fennel puree base.
FROM THE PARMAREGGIO 2011 "GIFTS FOR CONNOISSEURS" COOKERY BOOK
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