Triangoletti with Parmigiano Reggiano cheese, in the ...
Triangoletti with Parmigiano Reggiano cheese, in the Emilian tradition
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Ingredients
- 400 g Triangoletti with Parmigiano Reggiano cheese
- 20 g butter
- 12 (50 g) slices of culatello di Parma
- 200 g fresh porcini mushrooms
- 200 g fresh cream
- 1 clove of garlic skin intact
- 1 tbsp extra virgin olive oil
- 1 bay leaf
- salt, white pepper to taste
- 70 g water
- 25 g extra virgin olive oil
- 8 g rice flour
- 5 g powdered spinach
- a few drops of white musk essence
- 30 g water
- 15 g fine sugar
- 45 g of water and sugar syrup
- 45 g of traditional balsamic vinegar
- 1 g agar-agar
- 1 l seed oil
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