Rosemary biscuits with Bonat Parmigiano Reggiano DOP panna cotta
Ingredients for 4 people:
For the rosemary biscuits:
250 g flour
150 g soft butter, 5 g sugar
70 g Parmigiano Reggiano DOP (aged16 months)
1 egg yolk, 1 small egg
Salt and pepper, 1 tablespoon chopped rosemary needles
For the panna cotta:
2.5 dl of cream
100 g Parmigiano Reggiano DOP (aged 16 months)
8 g gelatine
4 sage leaves
Salt and pepper
2 slices of smoked bacon, Caper fruits
For the biscuits: mix the butter seasoned with salt and pepper and the eggs in a bowl until creamy, add the sugar and grated Parmigiano Reggiano DOP. Once incorporated, pour in all the flour and rosemary, and knead quickly to obtain a nice even dough mixture. Wrap it in cling film and place in the fridge for at least 2 hours. After this time, roll out half the dough to a thickness of 4 mm and cut out biscuits slightly larger than the base of the panna cotta mould. Place the biscuits on a baking tray and bake them in the oven for 12/14 minutes at 180 °C.
For the panna cotta: bring the cream almost to the boil with the sage leaves then leave to infuse for 30 minutes. Separately, soak the gelatine in cold water, remove the sage leaves from the cream, then bring it back almost to the boil, remove from the heat and add the squeezed out gelatine and grated Parmigiano Reggiano DOP and melt it all together, stirring with a spoon. Finally pour the
panna cotta into semi-spherical silicone moulds and once cooled place in the freezer for a few hours.
When serving, turn out the panna cotta directly onto the biscuits and decorate with a few pieces of previously toasted bacon and capers.
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