THE
RESTAURANT-
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THE RESTAURANT |
THE
RECIPE |
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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
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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
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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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