Budino di parmigiano reggiano 36 mesi con tartufo nero , la sua acqua e verdurine croccanti

36 months Parmigiano Reggiano pudding with black truffle, its water and crunchy vegetables

December 03, 2019

Today we want to tell you about the preparation of a recipe by chef Marco Zilindo of the Cappuccini Resort: the 36-month Parmigiano Reggiano pudding with black truffle, its water and crunchy vegetables.

Recipe:
500 grams of cream
250 grams of Parmigiano Reggiano 36 months "selection" Eligere Food
4 eggs

Preparation:
Cook everything at 110 degrees for 20 minutes in molds.
For the truffle water, put 500 grams of water with 100 grams of truffle, bring to a boil and let it cool inside the truffle,
filter and use.
Vegetables to taste cooked in a pan leaving them slightly crunchy.