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THE RESTAURANT- Photo in 360 degrees - Click and move the mouse...


THE RESTAURANT

THE RECIPE

 

Ombre Rosse
Restaurant with winery offering more than 1500 labels from all over the world. Traditional parmesan dishes and creative cookery. Wide choice of cheese to accompany the homemade jams mustard sauces.

ADDRESS:
Borgo Giacomo Tommasini, 18
43100 PARMA
[view map]

TELEPHONE:
0521289575
FAX:
0521289575

ACCEPTED PAYMENT:
all credit cards and ATM

CLOSED:
Tuesday (wine bar open)


OPEN:
dinner: 7,30 p.m./12,00 p.m.,
sunday also: 12,30 p.m./3,00 p.m. (Reservation needed for dining after theatre)

RESERVATION RECOMMENDED

MAXIMUM ACCOMODATION: 45

 


The recipe:
Puff-pastry
with Parmigiano-Reggiano


Ingredients
Puff-pastry: 100 g Parmigiano-Reggiano, 30 g egg-white.
Soft cream: 200 g Parmigiano-Reggiano, a few milk, 100 g cream cheese, 2 eggs, 1 sheet of fishglue, minced pistachio nuts, vinegar.

Preparation
Puff-pastry: lay the egg&cheese batter between two sheets of baking paper and roll it out with an adequate pin to form a quite thin layer. Put it in the oven at 180° till it gets a breadcrust colour. Remove and cut into 4x6cm rectangles when still warm.
Soft cream: let grating cheese and milk melt in a double boiler, soften the fishglue into cold water and, in the meantime, whip whole eggs with mascarpone. Wring the fishglue before mixing in first the melted cheese and then the whipped paste. Wait till it gets cold and spread onto each puff rectangle. Serve with pistachios and balsamic vinegar.





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