Parmigiano Reggiano potato cakes with scallops
Potato Cakes
200 g potatoes
110 g Parmigiano Reggiano, grated
2 egg yolks
2 tsp parsley
Salt and black pepper
4 tbsp plain flour
30 g butter
Lemon Beurre Blanc
1 shallot, sliced
4 tbsp white wine
1 tbsp double cream
1 lemon, grated zest and juice
1 tomato, peeled, seeded and chopped
Scallops
6 slices Parma ham
6 scallops, washed
2 tbsp oil
To Serve
12 asparagus tips
2 tbsp oil
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Potato Cakes: Boil potatoes and mash. Stir in Parmigiano Reggiano, egg yolks, parsley, salt and pepper. With damp hands, shape mixture into patties and coat in flour. Cook in butter for 4-5 minutes until golden.
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Scallops: Wrap each slice of Parma Ham around a scallop. Secure with a cocktail stick, drizzle with oil and pan fry for 4-5 minutes.
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Lemon Beurre Blanc: Sweat shallot, add white wine and reduce. Add double cream and reduce again. Take off heat and whisk in slowly. Add lemon zest and juice and tomato. Season.
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To Serve: Coat asparagus tips in oil, season and griddle for 5-7 minutes until tender. Plate once ready.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
DessertParmigiano Reggiano mousse with honey and lavender
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
