| Yield: 6 Servings
 Ingredients:
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
Velouté:
- 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
Salad:
- 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
Method:
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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