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recipe • vegetarian

Parmigiano Reggiano 40 Months, Beurre Noisette, Potato Rarities, Purple Salsify, Shallot, Brusselssprout

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.