Tuesday, September 21, 2010
Five different ages of Parmigiano Reggiano in five different textures
One of the highlights of my recent trip to Parma was a visit to Massimo Bottura's Osteria Francescana in Modena, a restaurant which was recently voted sixth best in the world.
The dish I was most intrigued to taste was one called Five different ages of Parmigiano Reggiano in five different textures. It consisted of a soufflé of 24 month old parmesan, a crisp galette (40 months), an 'air' made, I discovered from his recipe from the crusts of 40 month old Parmigiano Reggiano and grated 50 month old, a foam made from 30 month old parmesan and a rich creamy sauce made with a 36 month old cheese.
Intriguingly it came about a third of the way through the meal rather than at the end like a cheese course. (I'm not sure I wouldn't have preferred it later on.)
It was brilliantly clever, beautiful and absolutely delicious but do you know what? I'm not sure I don't prefer my parmigiano served simply as they do here (at La Greppia in Parma).