As some of you know, because they do not endured, and praised this on facebook, a few weeks ago I participated in the workshop of Giorgio Locatelli . In fact, there were workshops organized by Chef Privilege Club , as part of Discover the Origin to increase brand awareness under the sign of the PDO (Protected Designation of Origin) or regional products protected by Giorgio Locatelli and was star / guest London edition.
Action includes five regional products: Burgundy wine, wine region of Douro, Porto, Parma ham and Parmigiano-Reggiano cheese , but if our meeting was about the last two. The meeting was attended by about thirty heads and restaurateurs. After a welcome coffee and light ice breaking story and we were shown a summary process for the production of Parma ham and cheese, Parmigiano-Reggiano . In the meantime appeared, full of contagious energy, Giorgio Locatelli . Slightly embarrassed applause, he asked not to be treated this way in the corner, quietly began to "manipulate" the two hams.
During the presentation of Parmigiano-Reggiano tried three kinds of cheese: 18, 22 and 30-month (minimum maturity periods). Eighteen-month seemed to be easy to work, milky, with notes of grass, vegetables, flowers and fruits. Dwudziestodwu months was more pronounced in nature with notes of citrus and dried fruit was balanced and gentle and yet full of flavor. Thirty-month period was strong in flavor with distinct notes of dried fruits and crisp to the touch.
Then we started Parma ham tasting, we had a sixteen-month-month and dwudziestocztero. The younger was a typically sweet and salty and melt-in-mouth and the elderly? ... Right away you could feel the difference, it was her experience, character and depth of flavor, struck with all the appropriate notes;) sliced \u200b\u200bhams first tried using the machine and then those that Giorgio sliced \u200b\u200bwith a knife and hand to us as it is not difficult to guess the difference was large (at least for me). Cut machine is like listening to music on the radio and hand-cut is like being on stage at a concert;)
culminating moment came when Giorgio Locatelli (with his co-worker), we prepared two dishes: veal saltimbocca with casserole of eggplant and sauce with chanterelles ( saltimbocca di vitello parmigiana di e e finerli melanges) and dessert parfait parmezanowy. Saltimobocca is a classic, but I liked the way it has prepared, and parfait blew my taste buds into space, so ... you can guess what today will hehe
whole meeting ended enriched with a delicious dinner with good wines from the Douro and Burgundy. Great workshop, very inspiring, I look forward to more such invitations)
parmezanowy Parfait with Parma ham, dried
3g gelatin leaves
567g whole milk
172g cream 36%
42g milk powder 137g
dextrozy (or possibly white sugar)
150g grated parmesan
50g white sugar 26g
invert sugar or honey
6g rubber xantanowej
Dried Parma ham
16 thin slices ham, cut into 4cm x 5cm rectangles
Powdered sugar
Parfait / ice
Polam gelatine leaves and pour several tablespoons of cold water. Pour milk and cream into a saucepan, pour the milk powder and dextrozę. Mix everything thoroughly with a mixer or blender, add the Parmesan cheese over low heat and warmed to 40 ° C. Stir in sugar and gum xantanową and heat to 85 ° C, then remove from heat, add the drained gelatine and blend until gelatin is dissolved. Transfer to another vessel to speed cooling. If you have a machine for ice cream Pour the mixture into the razor and do as the other ice cream-if not put in the fridge for at least 6 hours and then "tamp" mixer / blender and pour in the tray, whereas the parfait had to ½ cm thick. Cover and put into the freezer for 12 hours. Remove and cut into squares with a knife warm size 4cm x 5cm.
Put baking paper on baking sheet. Sprinkle with powdered sugar ham on both sides and place on paper, cover with another piece of paper and load another sheet. Put the heat to 100 º C oven and bake at the door repealed by the minute. hour, until ham is dry and crisp.
Serve parfait "closed" in two pieces of crispy ham.
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