Carpaccio with Parmigiano-Reggiano and rocket

carpaccio

Ingredients:

  • 200 g of fillet of ox
  • 50 g very mature Parmigiano-Reggiano
  • sale, pepe
  • extra virgine olive
  • bunch of rocket

Preparation:

Salt and prepare the meat, firmly wrap it up with a transparent film and freeze it. Once freeze it, remove the film and cut it in very thin slices just covering every single plate you have to serve.  Flavour the meat with a shred of oil. Clean the rocket, dress it with oil, salt and pepper and freely lay it down on the carpaccio. Complete the plate with some petals of Parmigiano-Reggiano.

Spinach soup with Parmigiano Reggiano

Zuppa spinaci

Ingredients:

  • 1 kg di spinach
  • 4 potatoes
  • 125 cl cream
  • 160 g Parmigiano-Reggiano
  • Modena traditional balsamic oil
  • 1/2 onion
  • 15 g di butter
  • water, salt

Preparation:

Julienne the onion and make it sauté in butter. Clean the spinaches, wash them, drain them and add them to the sauté.
Dry the spinaches out in a pot without the cover, add potatoes (cut in small stripes), a pinch of salt and then the grated Parmigiano-Reggiano.
Make them cook for a few minutes then add water just to cover all the ingredients. Let them boil for 15 minutes and then blend all the ingredients. Combine the mixture with the heavy cream.
Serve the soup of spinaches decorating the plate with petals of Parmigiano-Reggiano and a shred of Traditional Balsamic Vinegar.

Aromatic tagliatelle with Parmigiano Reggiano

tagliatelle aromatiche

Ingredients:

  • 400 gfresh tagliatelle 
  •  40 gcapers
  •  100 gbutter
  •  1a sprig of aromatic herbs
  •  50 g green olive
  •  50 gblack olive
  •  200 g ripe tomatoes
  •  25 cl olive oil
  •  100 gParmigiano-Reggiano
  • salt and pepper

Preparation:
Blend the butter until you obtain a cream then add  the aromatic herbs finely cut. Envelop the mixture in a plastic wrap and put it in the fridge. Peel the tomatoes, remove the seeds and cut them in pieces. Then put in a pan olives oil and tomatoes, capers, olives, salt and pepper. Separately cook the tagliatelle, drain them then put them in the pan with the gravy and blend for a few minutes. Remove the pan from the fire and add to the pasta the butter at the end put grated Parmigiano on the pasta and your plate is ready!