Confit Leek with Parmigiano Reggiano Latteria Cheese Sauce and Corn
Young leek is gently confit to enhance its sweetness and paired with a Parmigiano-based sauce enriched with cream and bienmesabe. Corn and reduced whey add texture and contrast, creating a dish that highlights the elegance and adaptability of Parmigiano Reggiano in a vegetable-focused composition.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
CONFIT LEEK
Confit the leek for 30 minutes.
Set aside.
| 1 | Young leek |
PARMIGIANO SAUCE
Cut Parmigiano into pieces.
Melt gently over low heat.
Add cream and bienmesabe.
Blend at 65°C for 10 minutes using a Thermomix.
| 35 g. | Parmigiano Reggiano |
| 10 ml. | Fresh cream |
| 35 g. | Bienmesabe |
WHEY PIL-PIL
Reduce the whey.
Add vinagrera.
Blend until smooth.
| 150 g. | Three-milk whey |
| 20 g. | Vinagrera |
CORN
Hydrate the dried corn.
Sauté gently.
Add reduced orange juice.
| 20 g. | Dried corn |
| 50 g. | Reduced orange juice |
HOW TO PLATE
Arrange the leek on a flat plate.
Add Parmigiano sauce.
Spoon whey pil-pil around.
Finish with corn.
Season with olive oil, salt and pepper.
| Olive oil | |
| to taste | Salt |
| to taste | Pepper |
