Parmigiano Reggiano 40 months with pasta, tongue of veal, & basil oil
Austrian top chef Thomas Hofer from restaurant Genießerhotel Bergergut shared one of his favourite dishes with us so you can recreate it yourself. In this exclusive recipe, he will show you how to cook tender tongues of veal with pasta and basil oil. The pasta is filled with authentic 40-month old Parmigiano Reggiano, which has really passed the test of time, excellence, and maturation. At this age, the cheese is exceptionally crumbly and grainy, with a strong flavour of spices and nuts, resulting in an exquisite culinary sensation.
Tongue of milk-fed veal
Cut the tongues into pieces. Place them in a large saucepan and cover with water. Bring to the boil, skimming off the foam that rises to the surface. When the meat is tender, take it out of the water and fry in butter until crispy. Next, mix all the other ingredients in a pan until you have a simmering sauce. Glaze the veal tongues with the sauce.
| 4 | Tongues of milk-fed veal |
| 40 g | Carrot, diced |
| 40 g | Celery root, diced |
| 40 g | Celery stalk, diced |
| 100 g | Shallots, diced |
| 30 g | Mushrooms, diced |
| 0,5 tsp | Tomato paste |
| 200 ml | White wine |
| 1 | Bay leaf |
| 1 stem | Thyme |
| 5 | Peppercorns |
| 500 ml | Chicken stock |
| 1 tsp | Cornstarch |
| 100 g | Butter cubes, cold |
Pasta
Mix the durum, wheat flour, eggs, and olive oil in a bowl and knead until you have a firm dough. Roll the dough out on a flat surface and fill pieces of pasta dough with a mixture of the buffalo cheese and Parmigiano Reggiano. Boil the pasta in a pan with water until it’s al dente.
| 100 g | Durum |
| 100 g | Wheat flour, type 700 |
| 2 | Eggs |
| 1 tsp | Olive oil |
| 100 g | Buffalo curd cheese |
| 100 g | Parmigiano Reggiano 40 months |
Basil oil
Simply add the basil to the grapeseed oil and shake well.
| 100 g | Basil |
| 100 ml | Grapeseed oil |
Parmesan foam
Position the tongues of veal on a deep plate. Place the filled pasta pockets around it. Garnish the dish with Parmesan foam, veal sauce, and basil oil.
| 1 tbsp | Butter |
| 1 | Shallot, diced |
| 2 cloves | Garlic, diced |
| 20 g | Fennel, diced |
| 20 g | Celery stalk, diced |
| 20 g | Mushrooms, diced |
| 1 stem | Thyme |
| 1 | Bay leaf |
| 5 | Peppercorns |
| 50 ml | White wine |
| 1 tsp | Risotto rice |
| 500 ml | Chicken stock |
| Salt | |
| Pepper | |
| 100 g | Parmigiano Reggiano 40 months |
| 50 ml | Milk |
| 1 tbsp | Crème fraiche |
| Lemon juice | |
| Olive Oil |
