A recipe designed to reinterpret traditional flavors in a contemporary vein – Bottoni di Parmigiano Reggiano, created by the Michelin-star chef Andrea Casali of Como’s Kitchen restaurant is “a journey back in time through ingredients: parmesan cheese on the table, balsamic vinegar, fresh pasta, pates, fruit at the end of the meal, all wrapped up in one bite. The dish is meant to bring back the emotions of our childhood.”
Ingredients for the Recipe
For the egg pasta
For the Parmesan cheese filling
For the Nashi pear gel
For the foie gras mousse
For the balsamic vinegar beads
Procedure
For the egg pasta
To begin the recipe, pour the egg yolks and flour into the planetary mixer with the dough hook and let it knead for three minutes. Then take the dough, transfer it to a work surface and continue kneading by hand for another five minutes. Transfer the dough ball to a vacuum bag; remove the air and seal with the vacuum bag tool. Let rest in the refrigerator for three hours.
For the Parmesan cheese filling
Bring the cream to 70 °C, remove from heat and add the Parmesan cheese, mixing well with a whisk until the mixture is uniform. Add gelatin sheets previously softened in cold water and drained. Let the filling rest for 12 hours.
For the Nashi pear gel
Extract the juice from the nashi pears with an extractor until 300 ml of juice is obtained. Then pour the juice into a saucepan and add the agar agar, whisk and bring to a boil for 15 seconds, remove from heat and spread out on a cold plate. Once gelled blend the mixture in the thermomix, when well blended add the xanthan gum and let stand for one hour.
For the foie gras mousse
Soften the foie gras terrine, add the cream, salt and pepper and whisk until smooth and homogeneous. Allow to rest in the refrigerator.
For the balsamic vinegar beads
Chill the oil in the refrigerator for an hour at 4 degrees. Bring the balsamic vinegar to a boil with the water and vegetable gelatin. With a molecular syringe giving gentle pressure drop the mixture into the cold oil so that small spheres are created. Drain and allow to rest.
To make the pasta buttons
Roll out the egg dough obtaining two sheets, in one distribute the filling then overlap with the other sheet and obtain the buttons with a small round mold.
To finish the dish
Cook the buttons in a Chinese bamboo steamer for 4 minutes, remove from heat. Gently lay the buttons on the plate, on each one add a little pear gel, a bead of balsamic vinegar and the foie gras mousse. Finish with sprouts and serve.