Parmigiano Reggiano 40 Months, Beurre Noisette, Potato Rarities, Purple Salsify, Shallot, Brusselssprout
Chef Joseff Steffner from restaurant Mesnerhaus in Austria shared one of his favourite recipes with us so you can recreate this exquisite dish. In this recipe he shows you how to combine beurre noisette with mixed potatoes and Brussels sprouts together with authentic Italian Parmigiano Reggiano cheese, to create a hearty dish that will surely satisfy your taste buds.
Parmigiano Reggiano emulsion
Sauté the shallots in half of the butter until translucent, deglaze with port, simmer gently and then add the chicken broth. After approximately 10 minutes, stir in the Parmigiano Reggiano. Season to taste with salt, if necessary. Stir in the egg white and remaining butter, mix vigorously. No longer simmer the Parmigiano Reggiano emulsion to avoid curdling.
| 40 g | Beurre Noisette |
| 50 g | Shallot, diced |
| 70 g | White Port |
| 0,25 g | Chicken Stock |
| 165 g | Parmigiano Reggiano 40 m, grated |
| 30 g | Egg white to bind |
Potato Rarities
Warm up the potatoes and salsify in butter, season. Quickly and briefly roast the leaves of the Brussels sprouts in a hot pan, salt lightly and allow drain on a paper towel.
| 200 g | Potato rarities, boiled and peeled (e.g. Pink Fir Apple, Violetta, Emily, Bambegger, Hörnchen) |
| 10 | Brussels sprouts, cleaned, trimmed, de-leafed |
| 2 | Purple Salsify, boiled and sliced |
| 1 tbsp | Young Shallots, sliced |
| 2 tbsp | Parmigiano Reggiano 40 m, Grated finely |
Plate the potato rarities together with salsify, sprinkle with the finely grated Parmigiano Reggiano, Brussels sprouts leaves and crispy shallots.
The Parmigiano Reggiano harmonizes perfectly with the earthy nutty flavour and the slightly sweet note of the potatoes as well as the freshness of the vegetables.