Parmesan soufflé with fig carpaccio and aged balsamic vinegar
What is Parmigiano Reggiano?
Ingredients · Servings 4
- 250 g Ricotta
- 4 eggs (size M)
- 2 tbsp cornstarch
- 160g Parmigiano Reggiano, matured for 36 months
- Salt, freshly ground black pepper
- freshly grated nutmeg
- soft butter
- breadcrumbs
- 50 g herbs, e.g. chervil, oregano, lemon balm, basil
- other balsamic vinegar of Modena (e.g. B. von Giuseppe Giusti)
- best olive oil
- 4 figs
- 4 soufflé molds
Method · 1 h 45 min
- For the soufflé, drain the ricotta in a cheesecloth for about 1 hour. Then separate the eggs and whisk the ricotta with the egg yolks until creamy. Add the cornstarch.
- Finely grate the Parmesan and stir it in. Season with salt, pepper, and nutmeg.
- Beat egg whites with a pinch of salt until stiff and gradually fold in.
- Butter the ramekins, dust them with breadcrumbs, and fill them with the cheese mixture. Fill a baking sheet with a little hot water and cover it with parchment paper. Place the ramekins on the parchment paper to minimize steam. Bake in a preheated oven at 180°C (350°F) for about 30 minutes. Do not open the oven door during baking.
- Meanwhile, wash and spin-dry the herbs. Pluck the leaves and marinate them with a little balsamic vinegar and olive oil.
- Wash the figs, pat them dry, and slice them thinly. Arrange them as a carpaccio on four plates and drizzle with balsamic vinegar. Arrange the herb salad around the figs.
- Turn the soufflés out of the molds and place them in the center of the prepared plates. Serve immediately.
Raw milk, rennet, and salt – that's all the "king of cheeses," as it's called in Boccaccio's Decameron, needs. And time, because the longer it matures (up to 72 months), the more complex its aromas become. Only cheese from Emilia-Romagna can be called Parmigiano-Reggiano. Its relative, Grana Padano, comes from the Po Valley.