This chilled soup highlights the savoury depth of 24-month-aged Parmigiano Reggiano from Caseificio Rastelli Fratelli, pairing its creamy character with finely prepared Glan beef crudo. Fresh herb oil brings brightness and colour, while a crisp Parmigiano Reggiano coral adds texture and reinforces the flavour of the cheese. The result balances richness and freshness in a clean, precise composition.
Chilled Parmigiano Reggiano Soup with Beef Crudo, Herb Oil and Crispy Coral
Category
Cheese / Pasta
Persons
4
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
GLAN BEEF CRUDO
- Using a sharp knife, finely chop the Glan beef fillet by hand.
- Finely chop the shallots and chives.
- Combine the chopped beef with the olive oil, lemon juice, shallots and chives.
- Season with Pape’s steak seasoning, salt and pepper.
- Mix gently until the seasoning and aromatics are evenly distributed through the beef.
- Shape the crudo as desired.
- Cover and refrigerate until ready to plate.
| 400 g. | Glan beef fillet |
| 40 g. | Olive oil |
| ½ pc. | Lemon, juice only |
| 20 g. | Shallots |
| 10 g. | Chives |
| To taste | Pape’s steak seasoning |
| To taste | Salt |
| To taste | Pepper |
CRISPY PARMIGIANO REGGIANO CORAL
- Place the egg, milk, Parmigiano Reggiano and flour in a bowl.
- Whisk until a smooth, homogeneous batter is formed.
- Season with salt and pepper.
- Heat sunflower oil to 160°C.
- Fry the batter in the hot oil until crisp and golden.
- Carefully remove the coral from the oil.
- Drain on kitchen paper to remove excess oil.
- Allow to cool and reserve until plating.
| 1 pc. | Egg |
| 30 g. | Milk |
| 30 g. | 24-month Parmigiano Reggiano |
| 60 g. | Flour |
| To taste | Salt |
| To taste | Pepper |
| As needed | Sunflower oil, for frying |
CHILLED PARMIGIANO REGGIANO SOUP
- Finely chop the shallot and garlic.
- Melt a small amount of butter in a saucepan.
- Add the shallot and garlic and sweat gently without allowing them to colour.
- Add the risotto rice and sweat briefly with the aromatics.
- Deglaze with the white wine and Noilly Prat.
- Allow the liquids to reduce.
- Add the beef stock and continue cooking until the liquid has reduced by half.
- Add the cream and Parmigiano Reggiano.
- Blend until completely smooth.
- Pass the soup through a fine sieve.
- Chill thoroughly and keep refrigerated until ready to serve.
| 1 pc. | Shallot |
| ½ clove | Garlic |
| As needed | Butter |
| 1 tsp. | Risotto rice |
| 30 ml. | White wine |
| 30 ml. | Noilly Prat |
| 400 ml. | Beef stock |
| 125 ml. | Cream |
| 100 g. | 24-month Parmigiano Reggiano |
HERB OIL
- Place the sunflower oil, chives, parsley, spinach and salt in a Thermomix.
- Blend at 60°C for 3 minutes.
- Immediately cool the herb oil over ice to preserve its freshness.
- Transfer to the refrigerator and leave overnight.
- Strain the oil the following day.
- Keep refrigerated until required for plating.
| 100 g. | Sunflower oil |
| 50 g. | Chives |
| 50 g. | Parsley |
| 10 g. | Spinach |
| 3 g. | Salt |
HOW TO PLATE
- Chill a deep plate before serving.
- Place a serving ring in the centre of the plate.
- Spoon the Glan beef crudo into the ring and gently press it into shape.
- Carefully remove the ring.
- Pour the chilled Parmigiano Reggiano soup around the beef crudo.
- Drizzle the herb oil over the soup.
- Place the crispy Parmigiano Reggiano coral on top.
- Finish with fresh herbs.
- Serve immediately.