Parmigiano Reggiano and Cocoa Pan Cotto with Summer Vegetable Gems
Inspired by traditional recipes that transformed stale bread into something nourishing, this dish revisits those roots with a contemporary approach. Parmigiano Reggiano appears in multiple forms, combined with cocoa and seasonal vegetables to create a composition that connects memory, technique and sustainability.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
VEGETABLE PREP
Cut vegetables into very small cubes, approximately 2 mm.
Blanch in well-salted boiling water for 1 minute.
Cool immediately in ice water.
Drain and dry thoroughly.
| 100 g. | vegetables (onions, courgettes, carrots, celery) |
PARMIGIANO BALLS
Mix eggs, grated Parmigiano and blanched vegetables.
Shape into balls of approximately 3 cm.
Heat oil to 170°C.
Fry for 4 minutes until golden.
Drain on absorbent paper.
| 2 | Egg whites |
| 150 g. | Parmigiano Reggiano (finely grated) |
| 100 g. | Prepared vegetables |
| Peanut oil (for frying) |
PARMIGIANO BREAD CREAM
Heat approximately 20 g olive oil in a saucepan.
Sauté shallot gently for 2 minutes.
Add bread slices.
After 1 minute, add vegetable stock (about three times the volume of the bread).
Cook until creamy, adding stock if needed.
Stir in grated Parmigiano and a drizzle of olive oil.
| 200 g. | Stale bread (crust removed, thinly sliced) |
| 70 g. | Shallot (finely sliced) |
| 250 g. | Parmigiano Reggiano (finely grated) |
| Extra virgin olive oil | |
| Vegetable stock |
HOW TO PLATE
Spread the Parmigiano bread cream on a flat plate.
Place half a toasted slice of bread on top.
Dust lightly with cocoa powder.
Arrange Parmigiano balls on the plate.
Finish with aged Parmigiano shavings.
| Parmigiano Reggiano aged 100 months (grated) | |
| Cocoa powder |
