SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
Like many other famous and mouth-watering desserts, Panna cotta has a history with mysterious origins and a tradition that is disputed among several European countries. Italy, France, Denmark, and Hungary all claim the invention of this dessert which was probably born in the early 20th century and loved and prepared in different variations also in Greece, France, and England. Stepping aboard the time machine and jumping back to the 1960s, if we chose a restaurant in Piedmont as our destination, we could witness the first “official” recipe written down and added to the menu by Italian chef Ettore Songia.
Our recipe is different but equally tasty: the one we want to share with you is a savory Panna cotta with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. An explosion of enveloping and intense flavor, yet delicate and balanced, with an appearance that is both rustic and elegant. Its flavor alone would be enough to make it the star of your table, but the decoration with walnuts and rosemary turns it into a delight for the eyes as well, because as always and rightly, appearance matters too.
Preparation time: 20 minutes
Rest time: 3-4 hours
Cooking time: 15 minutes
Servings: 4
Ingredients
200 ml - 6.7 fl.oz of liquid cream
200 ml - 6.7 of whole milk
120 g - 4.2 oz of Parmigiano Reggiano DOP 36 months Emilia Food Love
8 g - 0.2 oz of food gelatin
Acacia honey Emilia Food Love
Walnuts
Rosemary
Salt and pepper
Method
-
Immerse the gelatin in a bowl of cold water and let it soften for about 12 minutes.
- Pour the cream and milk into a saucepan, then add the grated Parmigiano Reggiano cheese.
- Put the mixture on the stove over medium-low heat and whisk until it comes close to a boil.
- Remove from heat and add the softened gelatin after squeezing out excess water. Whisk again to dissolve the gelatin and blend it into the liquid mixture, then season with salt and pepper.
- Pour the mixture into 4 ramekins or molds and let it rest in the refrigerator for about 3-4 hours.
- Before serving your savory Panna cotta, sprinkle with a little pepper and decorate with some walnuts, a teaspoon of our acacia honey, and a sprig of rosemary.
Tip
This recipe is delicious with the 36-month-aged Parmigiano Reggiano DOP Emilia Food Love, but unforgettable with our longer-aged varieties, for example, 48 or 60 months.
Also in Cookbook
BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.
Our bun with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
