Green Risotto with Parmigiano Reggiano

Ingrediens:

100g Parmigiano Reggiano 36 month

olive Oil

1/4 cup each of finely chopped celery,carrots and onions

300g fresh or frozen spinach, coarsely chopped

300g rice (vialone nano or carnaroli)

1/2 liter beef broth

1 tablespoon butter

Method

Grate a handful of Parmigiano reggiano and using a vegetable peeler, make shavings with the rest. Set aside.

In a large frying pan, heat some oil and cook the celery, carrots and onions until soft.

Add the sinach.Add the rice and stir well to coat with the vegetable mixture, cooking the rice for several minutes.

Pour in the broth a little bit at a time,stirring constantly, until the rice is cooked. take the rice off the stove, add the butter and stir until melted.

Finally, stir in the grated Parmigiano Reggiano and serve with P.R. Cheese shavings sprinkled over each portion.

Soufflé Parmigiano Reggiano

Ingredients:

100g Flour

1/2 liter milk, warmed

100g aged Parmigiano Reggiano, grated

5 eggs, separated

salt and pepper

Method

Preheat oven to 220°C

Mix the flour in 1/2 cup cold water until smooth. Pour the mixture into a small saucepan and on low heat,slowly add the milk.

Before the mixture boils, add the Parmigiano Reggiano. Take the pan off the stove and add the egg yolks one at a time,stirring constantly.

Season with salt and pepper. Beat the egg whites and gently fold them into the cheese mixture. Pour the mixture into a buttered and floured soufflé

dish and bake for about 1/2 hour.Serve immediately.

"Piccatina" with Balsamic Vinegar Traditional of Modena alla Pavarotti

Ingredients:

800g best end of veal sliced

100g butter

60g Modena/Parma Ham julienned

25g chopped parsley

1/2 tablespoon Balsamic vinegar Traditional of Modena

Flour,salt,pepper as needed

Method

Flatten the slices of veal slightly, salt (bear in mind that you will be using somewhat salty cured ham later, so do not exaggerate with salt at this stage),

pepper and flour them. Heat 80g of butter in a pan and brown the veal on both sides with a high flame.

Drain off the excess butter and place the veal on a hot serving dish. Add the remaining butter to the frying pan and scraoe off the cooking residue from the

bottom and sides. Add the julienne ham and cook it over a low flame for a few seconds and then add the Balsamic Vinegar traditional of Modena.

Allow the sauce to meld for a few moments and then pour it over the "Piccatina" (sliced's veal).

Sprinkle with the chopped parsley and serve hot.

Carpaccio with Parmigiano Reggiano, Arugula and Balsamic Vinegar Traditional of Modena

Ingredients:

200g beef tenderloin

extra-virgin olive oil

a handful of arugula

50-70g aged Parmigiano Reggiano

1/2 tablespoon Balsamic Vinegar Traditional of Modena

salt and pepper as needed

Method

Salt and pepper the beef, wrap it tightly in plastic wrap and freeze it. Once frozen, unwrap the tenderloins, cut them in very thin slices and arrange them to cover

4 serving plates. Drizzle some olive oil over each portion. Wash the arugula and in a bowl, dress it with a little oil, salt and pepper. Arrange it over the meat

slices on each plate. After use a vegetable peeler to make shavings of the Parmigiano reggiano, then spread the shavings over the carpaccio.

To finish add the Balsamic Vinegar Traditional of Modena.