Spaghetto cooked in 48-month creamy smoked Parmigiano Reggiano extraction and extra virgin olive oil | Michelangelo Mammoliti

Ingredients for 4 people

To make Parmigiano Reggiano extraction 

• 1.2 l natural microfilmed water
• 200 g crusts of 24-month Parmigiano Reggiano cheese
• 400 g Gragnano spaghetti

Procedure

Smoke the Parmigiano Reggiano crusts with cherry wood. Cool them and place them in a vacuum cooking bag and add cold natural water. Bake in an oven at 80 °C for 2 hours.
Allow to cool and strain. Use the cooking water for cooking spaghetti. Grate the crusts to a powder and set aside for final decoration.

For the cremoso of 48-month Parmigiano Reggiano

• 400 g of cream
• 200 g Parmigiano Reggiano 48 months
• 4 g of salt
• 1 g pepper
• 2 nitrous oxide charges

Procedure

Place all ingredients in a thermomix. Blend for 10 minutes at maximum speed at a temperature of 70 °C. Strain with the aid of a chinoise.
Let the preparation cool and place in the siphon with two charges of nitrous oxide. Store in the refrigerator for 12 hours.
Use for dish composition.

Dish composition

Cook spaghetti for 4 minutes in 5% salted water and finish cooking in smoked Parmigiano Reggiano extract for 2 minutes.
Whisk using extra virgin olive oil. Arrange the spaghetti on the plate and add the 48-month Parmigiano Reggiano cremoso.
Finish with the powder of the burnt Parmigiano crusts.




Photos by Davide Dutto