Method
To make the Parmigiano Reggiano Crisp, preheat the oven to 180C. Then sprinkle 150g of the grated Parmigiano onto silicone non-stick baking mat, place on an oven tray. Cook for 8-10 minutes until golden in colour. Remove from oven and allow to cool.
For the foam, bring the milk and cream to the boil in a small saucepan. When almost boiling, remove from the heat and whisk in the remaining Parmigiano Reggiano a little at the time. Keep stirring until the cheese has fully melted. Allow to cool and rest at room temperature for 2 hours. Sieve through a fine chinois twice, then pour and refrigerate in the fridge into cream whip charger with gas bottle, and shake vigorously.
Bring vinegar to the boil, add sugar and boil for 2 minutes. Pour hot liquid onto red onion and allow to cool. Refrigerate. Then add chopped veal in a bowl, season and add smoked extra virgin olive oil. Stir well.
To plate up, break the Parmigiano Reggiano crisp into 5-6cm pieces. Spray a little foam on top, add a tablespoon of the veal, place an anchovy on top and a few pieces of pickled onion, spray more foam on top and then cover with another Parmigiano crisp.
Serve.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
To make the Parmigiano Reggiano Crisp, preheat the oven to 180C. Then sprinkle 150g of the grated Parmigiano onto silicone non-stick baking mat, place on an oven tray. Cook for 8-10 minutes until golden in colour. Remove from oven and allow to cool.
For the foam, bring the milk and cream to the boil in a small saucepan. When almost boiling, remove from the heat and whisk in the remaining Parmigiano Reggiano a little at the time. Keep stirring until the cheese has fully melted. Allow to cool and rest at room temperature for 2 hours. Sieve through a fine chinois twice, then pour and refrigerate in the fridge into cream whip charger with gas bottle, and shake vigorously.
Bring vinegar to the boil, add sugar and boil for 2 minutes. Pour hot liquid onto red onion and allow to cool. Refrigerate. Then add chopped veal in a bowl, season and add smoked extra virgin olive oil. Stir well.
To plate up, break the Parmigiano Reggiano crisp into 5-6cm pieces. Spray a little foam on top, add a tablespoon of the veal, place an anchovy on top and a few pieces of pickled onion, spray more foam on top and then cover with another Parmigiano crisp.
Serve.
