Parmigiano Reggiano Velouté with Prosciutto di Parma Crisps and Pink Pearl Apples
Chef Traci Des Jardins of Jardinière – San Francisco, CA
Adapted by
March 2007

Yield: 6 Servings


    Parmigiano-Reggiano Stock:
  • 1 pound Parmigiano Reggiano, roughly chopped
  • 5 ounces Prosciutto di Parma, 1-inch pieces
  • 2 bulbs fennel
  • 2 white onions, peeled and quartered
  • 2 heads garlic, cut in half
  • 1 lemon, quartered
  • Sachet of parsley, sage and thyme
  • 1 gallon water

  • 3 ounces Prosciutto di Parma
  • 1 teaspoon olive oil
  • 3 onions, roughly chopped
  • 3 leeks, roughly chopped
  • 1 head garlic, peeled and roughly chopped
  • 2 bulbs fennel
  • ¼ cup all purpose flour
  • 1 cup dry white wine
  • 1 lemon, thinly sliced
  • 1 pound Parmigiano-Reggiano
  • Sachet of parsley, sage and thyme
  • Parmigiano-Reggiano Stock
  • 1 quart cream
  • 1 cup crème fraiche
  • Juice of 1 lemon
  • Salt and pepper

    Prosciutto Crisps:
  • 12 grams all purpose flour
  • Salt and pepper
  • 20 grams water
  • 1 gram vinegar
  • 2 ounces Prosciutto di Parma, rendered and finely chopped

    Pink Pearl Apple Purée:
  • 3 ounces Prosciutto di Parma rind
  • 1 sprig sage
  • 2 shallots, thinly sliced
  • 4 Pink Pearl apples, peeled, cored and quartered
  • ½ cup dry white wine
  • ½ cup Prosciutto di Parma fat, rendered and strained
  • Salt and pepper

  • 1 Pink Pearl apple, peeled, cored and thinly sliced
  • ½ bunch parsley, roughly chopped
  • ½ bunch chervil, roughly chopped
  • Extra virgin olive oil, to taste
  • Lemon juice, to taste
  • Salt and pepper

For the Parmigiano-Reggiano Stock:
Combine the Parmigiano-Reggiano, Prosciutto di Parma, fennel, onions, garlic, lemon, herbs and water in a large non-reactive pot and simmer. Skim off impurities for 1 ½ hours. Strain and reserve, keeping warm.

For the Velouté:
In a non-reactive pot render the prosciutto in olive oil and add the onions, leeks, garlic and fennel and sweat for five minutes. Add the flour and sauté for several minutes, then deglaze with the white wine and cook off the alcohol. Add the lemon, Parmigiano-Reggiano, sachet and reserved Parmigiano-Reggiano Stock. Allow to simmer for 1 ½ hours, then remove the sachet and Prosciutto di Parma. Blend the mixture until smooth and pass through a fine china cap. Add the lemon juice and season with Salt and pepper to taste. Reserve, keeping warm.

For the Prosciutto di Parma Crisps:
Preheat oven to 300ºF. Sift the flour, salt and pepper together. Mix the water and vinegar in a separate bowl, then whisk this mixture into the dry ingredients. Pass this mixture through a chinois and spread on a Silpat, to 1/8-inch thick. Season with additional salt and pepper and sprinkle with the Prosciutto di Parma. Bake for 4 minutes, then remove and slice to desired shape. Return to the oven and bake until golden brown.

For the Pink Pearl Apple Purée:
In a non-reactive pan, render the prosciutto rind with the sage, then add the shallot and apples. Sweat the mixture until the pan begins to dry, then deglaze with the wine and cover the pot so the wine slowly evaporates. Once dry, remove the sage and blend the mixture with the rendered Prosciutto di Parma fat until smooth. Pass through a fine china cap and season with salt and pepper. Reserve, keeping warm.

For the Salad:
Combine the Pink Pearl apple, parsley, chervil, olive oil and lemon juice. Season with salt and pepper.
To Assemble and Serve:
Spread a small amount of apple purée on a plate and top with the salad. Place two Prosciutto di Parma crisps to one side of the salad. Fill a warm bowl with Velouté and serve hot.

Wine Pairing:
Champagne Nicholas Feuillatte Brut Rosé


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