10 exciting facts about Parmesan and the dazzling recipe for crunchy Parmesan chocolates by Cornelia Poletto.
U and on top of it PAR-ME-SELLO! Whenever it comes to Parmesan somewhere, I have this sentence directly from a commercial of the 80s in the ear. The - cleverly called Parmesello - white cheese from the small bag, should be crumbled as the culmination of a spaghetti ready meal. It did not really have anything to do with Parmesan. And I can still remember very well that ... uhhh ... peculiar, rather special smell, when you've torn open the bag. You know what I'm talking about? Exactly! Uhh.
The man (aka the friendly mobile lexicon of the family) recently told me during a little chat in the evenings that a very specific bitchy enzyme is responsible for the smell. And we also know it from situations that are not really related to food. Rather with the opposite. Good that we know that too.
Proper Parmesan is a great food and never smells funny. Of course, as always stated in the general lifestyle for women between the ages of 19 and 65, I always have a piece of it in the fridge. This is waiting dutifully in its plastic packaging and is often grated on what is delicious and needs a last icing on the cake: pasta, vegetables, fried steaks, salad ... Actually a pity that you can not rub it in red wine. The two go together so well.
Otherwise, I never thought much about the wedge-shaped piece of cheese in my fridge. Until last week. So I had the great pleasure of being invited to a small Parmesan Wokshop with cooking event in Cucina Cornelia Poletto . And let me tell you: anyone who once stood in front of a 35-kilo loaf of Parmigiano Reggiano, has a new idea of delicious food. There were also huge pieces of differently matured Parmesan and (of course) delicious food. (I'm just saying: Warm Parmesan praline with liquid core! The recipe is below.)
I'll just give it a shot and show you some impressions and my new-found wisdom about Parmesan:
10 exciting facts about Parmesan and Parmigiano Reggiano, you probably do not know them all
1. The Parmesan Parmigiano Reggiano is a product with a protected designation of origin, which means that it was produced and processed at the place of origin and is entirely dedicated comply with the relevant feeding and labeling requirements. Dairy production and cheese production for a Parmigiano Reggiano are therefore always carried out in the Italian provinces of Parma, Reggio, Emilia, Modena, Bologna and Mantua.
2. For the production of Parmesan, basically only raw milk is used (usually a mixture of morning and evening milk) produced by cows without silage feeding or fermented feed. The milk must always arrive at the dairy two hours after milking, so the cheese dairies are usually in the immediate vicinity of the farmers. By the way, all kinds of additives are not allowed in Parmigiano Reggiano.
3. For a loaf of Parmigiano Reggiano of about 35 kg, 550 liters of milk are used. That's a good 16 liters of raw milk per kilogram of cheese.
4.Longer matured Parmesan develops very different stages of taste: At 12 months, he is still young and quite acidic, between 28 and 36 months, he unfolds its full aroma and at 72 months, he is very nutty, sweetish and very rich in color. After that, it's like red wine: if it gets too old, it loses the best flavors and drops in flavor quality.
5. Longer maturity Parmesan becomes more and more digestible as the long chains of proteins are split.
6. The crystals found in the more mature Parmesan are not salt crystals but are formed by the free amino acid tyrosine and are indicative of the long and natural ripening process.
seventh Parmesan is lactose free because the milk sugar is broken down during maturity.
8. Parmesan is carbohydrate free.
9. Each Parmesan wheel is stamped with the word Parmigiano Reggiano and the registration number of the dairy and month and year of production. With this badge, every cheese can be traced back to the producer.
10. Only 30% of Parmigiano Reggiano production is exported. Germany and France alternately share the top spot in the import of Parmesan. The Italians simply eat the rest on their own. And I can only understand that too well.
Of course We not only talked about the theory, but afterwards also confessed ourselves to the pots and bowls and cooked together with Cornelia Poletto a great Parmesan menu.
Who only knows Ms. Poletto from the TV and she rather than cool Blonde from the north, she should absolutely get to know one of her restaurants in Hamburg. She is totally warmhearted, tells amusing stories free from the liver, and immediately gives you the feeling that you are really welcome.
Besides, she understands it in her cooking classes, even rather hesitant people who actually rather stick to the evening to hold on to their glass, nonchalantly involved: "Maybe you just feel like, here to take care of the filling?" And hey: you're right in the middle of the action.
The stuffing for this ravioli with 72 months old Parmesan cheese was my job. And also the folding of the dough sheets was easier, as I imagined. When cooking is definitely not a ravioli risen. Ha, Frolleinstolz!
A small parmesan menu with Parmigiano Reggiano
A plate on the hand (because everyone is watching) came from work and hungry) there was pasta from the Parmesan loaf with truffle. Sigh.
For starters we had carpaccio of veal with wild herbs and a baked Parmesan praline.Double sigh.
The Müritz lamb with Parmesan crust, artichokes in brew and gnocchi is wonderfully cooked. The artichokes get along great with the melting gnocchi. I'm working hard to the limits of my capacity!
For dessert there is - of course - Parmesan with homemade fig mustard, onion jam and very creamy-mild balsamic Aceto. A nice salty-sweet end.
Since I think we all have to eat regular Parmesan chocolates (in huge amounts!), I brought the recipe from Ms. Poletto.
And here comes the original recipe from Cornelia Poletto for baked Parmesan chocolates with Parmigiano Reggiano
That's how it works for 4 people:100g cream and 100g milk boil and soak together with 2 sheets and squeezed gelatine into a blender. Gradually add 250g grated Parmesan (Parmigiano Reggiano) and mix until creamy. Cold.
Beat stiffly and work with your hands into the chilled cheese mass and put it back in the cold. From the cold mass form balls and add flour , whisked egg, and a mixture of 150 g of finely grated Parmesan (Parmigiano Reggiano) and 150 g of ground white or toast bread bread. Be sure to press the breading very carefully. Then bread all the chocolates for a second time. Briefly put in the freezer or fridge.
Tips: So chocolates in the hot oil do not just burst and leak, it's super important that the breading is really completely closed.
The chocolates are best processed when the mass is really well chilled. Freezing before frying also ensures that the chocolates do not burst.
If the chocolates are serving, for example,