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.
500 grams of cream
250 grams of Parmigiano Reggiano 36 months "selection" Eligere Food
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.