Parmigiano Reggiano 40 months with pumpkin flan & polenta
Belgian chef Giovani Oosters from restaurant Vous lé Vous shared one of his favourite recipes with us so you can easily recreate it. In this exclusive recipe, he shows you how to cook a delicious pumpkin flan and polenta with accents of 40-month old Parmesan. Parmigiano Reggiano is made out of all-natural ingredients: raw milk, salt, and rennet, and absolutely no preservatives were added to it.
Crispy Parmigiano Reggiano
Simply divide the grated cheese over a piece of baking paper and put it in the microwave on the highest setting, for 40 to 60 seconds. It’s done when the cheese starts to lose its colour.
| 500 g | Parmigiano Reggiano 40 m, grated |
Pumpkin Flan
Start by cutting the pumpkin into pieces and cook them in salted water. Next, drain the cooked pumpkin meat and mix it as finely as possible with the cream. Season it with salt and pepper to taste. Meanwhile, soak the gelatine sheets in cold water. Heat the pumpkin meat again and mix in the gelatine sheets. Fill your moulds with the mixture and put them in the freezer overnight. Remove the moulds a few hours before serving and allow them to reach room temperature.
| 100 g | Pumpkin meat |
| 35 g | Cream |
| 2 | Gelatine sheets |
| Pepper | |
| Salt |
Polenta
Mix the polenta with the water and season with masala and salt. Put the mixture on medium heat and bring to a boil while whisking to avoid lumps. Then reduce the heat and stir until you get a thick mass. Remove the heat, mix in the cheese and pour the mixture into a rectangular shape. Let it cool off in the refrigerator for a while. After this, cut out circles of the polenta with the help of a mould and fry them until crispy on one side. Keep warm in the oven until serving.
| 250 g | Polenta, precooked |
| 1 l | Water |
| 1 tsp | Masala |
| 1 tsp | Salt |
| 50 gr | Parmigiano Reggiano 40 m, grated |