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


THE OWNER

THE RECIPE

 

Parizzi
Excellent traditional cuisine, prepared with an original touch, seasonal menus, meat and fish dishes and a wide choice of Parmigiano. The cellar offers more than 800 labelss mostly italian, and quality spirits. Suggested by the Michelin Guide, Les Geunes Restaurateuers d’Europe, Piatto del Buon Ricordo.

ADDRESS:
Via Repubblica, 71
43100 PARMA
[view map]

TELEPHONE:
0521285952

FAX:
0521285027

ACCEPTED PAYMENT:
all credit cards and ATM

CLOSED:
Monday

OPEN:
lunch: 12,30 p.m./2,30 p.m.,
dinner: 7,30 p.m./10,30 p.m.

RESERVATION RECOMMENDED

MAXIMUM ACCOMODATION: 50

 


The recipe:
Terrina di cioccolato bianco


Ingredients
White chocolate mousse: 400 g white chocolate, 120 g egg-yolk, 20 g sugar, 2 sheets of fishglue, 250 g cream.
Black chocolate mousse: 200 g milk chocolate 70%, 60 g egg-yolk, 50 g sugar, 1/2 sheet of fishglue, 15 g brandy, 250 g cream.
Hazelnut cream-base: 200 g butter, 200 g sugar, 200 g hazelnuts, 200 g flour, 1 egg-yolk.
Orange sauce: 500 g orange juice, 80 g sugar.

Preparation
Melt white chocolate and mix in the eggs, sugar, water-soaked fishglue and whipped cream, following the same steps to get a black chocolate mousse. Grind the hazelnuts and mix everything in. Spread it on a sheet of baking paper to form a thin layer and put in the oven at 180_ for 5 min. Mix orange juice and sugar in a small pot and let thicken on a low flame.



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