Crispy Parmigiano Reggiano
Divide the grated cheese over a piece of baking paper an put in the microwave on the highest setting, just until it starts to discolour, this takes between 40 to 60 seconds.
|Parmigiano Reggiano 40 m, grated|
Cut the pumpkin into pieces an cook in salted water. Drain and mix as finely as possible with the cream. Meanwhile, soak the gelatine in cold water. Season the pumpkin with salt and pepper. Heat back and mix in the squeezed gelatine leaves. Fill your molds with the mixture and put them in the freezer overnight. Remove from the freezer a few hours before use and allow them to reach room temperature.
|100 g||Pumpkin meat|
Mix the polenta with the water, season with masala and herbamare. Put on medium heat and bring to a boil while stirring with a whisk, reduce the heat and stir until a homogeneous mass. Remove the heat, mix the cheese and pour into a rectangular shape. Let cool in the refrigerator. Cut circles out of the polenta with the help of a mold and fry them until crispy on 1 side just before use. Keep warm in the oven.
|250 g||Polenta, precooked|
|1 tsp||Herbamare or Salt|
|50 gr||Parmigiano Reggiano 40 m, grated|
Build the plate as in the photo and finish it off with flowers and herbs from the garden
|Crispy Parmigiano Reggiano|