Erre Cum Laude Finalist Recipe
Carlos Alberto di Bella, Joviat School – LA SEU D’URGELL
- Blend the ham and the Emmenthal cheese to a paste in the Thermomix. In a bowl, mix the paste with two eggs and some breadcrumbs, and form the pearls. Roll the pearls in the rest of the breadcrumbs and fry in plenty of oil.
- Heat the velouté in a saucepan, add the pearls and let them cook for 5 minutes. Gently sauté the julienned onion in a frying pan and flambé it with the brandy.
- To prepare the Parmesan crisp, simply mix the cheese with one egg white. Spread the mix on a sheet of baking paper and bake in the oven for a few minutes until crispy.
- Arrange a layer of onion on the bottom of the plate, place the pearls on top and spoon some sauce over them. Garnish with the cheese crisp set upright in the middle. Finish by drizzling with balsamic vinegar reduction. This is a sophisticated, designer dish.