Parmigiano Reggiano Panna Cotta with Aged Balsamic Vinegar of Modena

Parmigiano Reggiano Panna Cotta with Aged Balsamic Vinegar of Modena

For Parmigiano Reggiano panna cotta:
250ml fresh cream
100g grated Parmigiano Reggiano cheese
1 sheet of gelatin (5 grams)
Salt and pepper

For the shortbread base:
100g 00 flour
45g cold butter, cut into cubes
1 egg yolk
Salt
Antonio Aged Balsamic Vinegar of Modena
1 Leek
1 tbsp flour
Oil for frying

Suggested match

Antonio

Aged Balsamic Vinegar of Modena PGI

cad.

Method

For the Parmigiano Reggiano Panna Cotta:
Soak the gelatin sheet in cold water for about 5-10 minutes, until soft. In a saucepan, pour the cream and add the grated Parmigiano Reggiano. Heat over medium heat, stirring constantly until the Parmesan melts completely into the cream. Add salt and freshly ground black pepper to taste.
Squeeze the softened gelatin sheet to remove excess water, then add it to the hot cream and Parmigiano Reggiano mixture. Stir well until the gelatin dissolves completely.
Pour the panna cotta mixture into the molds and refrigerate for at least 4 hours, or until the panna cotta has become completely firm.

For the shortbread base:
In a large bowl, mix together the flour, cold cubed butter, and a pinch of salt.
Work the ingredients together with your hands until you have a sandy mixture. Add the egg and knead until a smooth dough forms. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After the resting time has elapsed, roll out the dough on a floured surface and make panna cotta bases using round molds. Transfer the savory shortbread bases to a baking sheet lined with baking paper and bake at 175°C for about 15 minutes, or until golden brown and crisp. Cut the leeks into thin disks and flour them. Heat the oil for frying, dip the leek for 1 minute and then drain on paper towels.
Serve the cooked Panna Cottas on the savory shortbread disk and garnish with Antonio aged Balsamic Vinegar of Modena and a few crispy leek curls.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Antonio.

Aged Balsamic Vinegar of Modena PGI