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Escalope with balsamic vinegar and Parmigiano Reggiano ice cream

Escalope of duck liver, melon, traditional balsamic vinegar of Reggio Emilia with Parmesan cheese ice cream and crisp Parma ham
Chefs’ recipes: Escalope of duck liver, melon, traditional balsamic vinegar of Reggio Emilia with Parmesan cheese ice cream and crisp Parma ham of Gaetano Trovato. Ingredients for 4 people: Preparation time: 40 ' For ice cream:
  • 100 g grated Parmesan
  • 200 g fresh cream
  • 1 egg yolk
  • 50 g glucose
Pasteurize all the ingredients at 80 degrees, pass the mixture into a fine sieve and stir in an ice-cream maker For the jelly of Balsamic Vinegar:
  • 50 g balsamic vinegar
  • 20 g water
  • 0.6 g Agar Agar (seaweed)
Bring the vinegar to 90 degrees with the water, add the Agar Agar, filter and  pour in four silicone molds cool them and cut into 3 × 3 to get 4 cubes per serving For the crispy Parma ham:
  • 4 slices of Parma ham, not too thin
  • 50 g Isomalt
Dry in oven at 140 degrees by blotting with paper towels to absorb the grease. Melt the isomalt at 110 degrees, place on the silpat the ham and drip on the isomalt and spread with a rolling pin; cut while still hot - diameter of 3 × 6 cm, let it cool. For thinly sliced duck liver:
  • 4 thinly sliced duck liver about 60 g
In a hot frying pan cook 1 minute on each side of the escallops with paper towels to blot the grease. Composition: Pour the melon sauce on the plates of and put the thinly sliced duck liver, garnished with melon balls, crispy Parma ham and cubes of traditional vinegar with a few drops of vinegar on it. Last, put on each escalop a waffle of Parmigiano and Parmesan cheese ice cream.

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