What are some mind-boggling facts about fish

10 exciting facts about Parmesan and the stunning recipe for crispy Parmesan pralines by Cornelia Poletto.

And on top of that, PAR-ME-SELLO! Whenever it comes to Parmesan, I have this sentence from an 80s commercial in my ear. The white cheese - cleverly called Parmesello - from the small sachet should be crumbled as the crowning glory on a ready-to-eat spaghetti meal. The whole thing actually had nothing to do with Parmesan. And I can still remember that very… uhhh… peculiar, rather special smell when you tore open the bag. Do you know what I'm talking about? Exactly! Uhh.

The man (aka the family's friendly mobile encyclopedia) recently told me during a small evening chat that a very specific bitchy enzyme is responsible for the smell. And we know that from situations that don't really have much to do with food. Rather the opposite. It's good that we now know that too.

Real parmesan is great food and actually never smells funny. Of course (as stated in the general wisdom for women between 19 and 65) I always have a piece of it in the fridge. It lies waiting in its plastic packaging and is often rubbed on what is delicious and needs a final icing on the cake: pasta, vegetables, briefly fried steaks, salad ... It's actually a shame that you can't rub it in red wine. The two get on so well.

Otherwise I never thought about that wedge-shaped piece of cheese in my fridge. Until last week. I had great pleasure in thatCucina Cornelia Poletto to a small one Parmesan wokshop with cooking event to be invited. And I tell you: Anyone who has ever stood in front of a 35 kilo loaf of Parmigiano Reggiano has a new idea of ​​stunning food. There were also huge pieces of Parmesan cheese that had matured for different periods of time and (of course) really delicious food. (I'm just saying: Warm Parmesan praline with a liquid core! The recipe is below.)

I'll just make it short and show you a few impressions and my newly collected wisdom about Parmesan:

10 exciting facts about Parmesan and Parmigiano Reggiano that you probably don't all know

1. The Parmesan Parmigiano Reggiano is a product with a protected designation of origin, which means that it was produced and processed at the place of origin and that it complies with very specific feeding and labeling regulations. The milk production and cheese production for a Parmigiano Reggiano therefore always take place in the Italian provinces of Parma, Reggio, Emilia, Modena, Bologna and Mantua.

2.In principle, only raw milk is used for the production of Parmesan (mostly a mixture of morning and evening milk), which was produced by cows without silage or fermented feed. The milk has to arrive at the dairy two hours after milking, which is why the dairies are usually in the immediate vicinity of the farmers. Incidentally, additives of any kind are not allowed in Parmigiano Reggiano.

3.550 liters of milk are used for a loaf of Parmigiano Reggiano weighing approx. 35 kg. That's a good 16 liters of raw milk per kilogram of cheese.

4. A Parmigiano Reggiano always matures for at least 12 months and is only then allowed to go on sale. Parmesan that has matured for a longer time develops very different taste stages: at 12 months it is still young and quite sour, between 28 and 36 months it develops its full aroma and at 72 months it is very nutty, sweet and particularly rich in color. Then it is like red wine: If it gets too old, it loses the best flavoring substances and its taste quality decreases.

5.The longer the parmesan ripens, the easier it is to digest, as the long protein chains are broken down.

6. The crystals that can be found in the longer matured Parmesan are not salt crystals but are created by the free amino acid tyrosine and are a sign of the long and natural ripening process.

7. Parmesan is lactose-free because the milk sugar is broken down during ripening.

8.Parmesan is carbohydrate free.

9.The typical Parmigiano Reggiano lettering as well as the registration number of the dairy and the month and year of production are stamped into each wheel of Parmesan. With this sticker, every cheese can be traced back to the producer.

10. Only 30% of the Parmigiano Reggiano production is exported. Germany and France alternately share the top spot when it comes to importing Parmesan. The Italians simply eat the rest themselves. And I can understand that only too well

 

Of course, we not only talked about the theory, but also stood at the pots and bowls ourselves afterwards and cooked a great Parmesan menu together with Cornelia Poletto.

Anyone who only knows Ms. Poletto from television and has identified her as a cool blonde from the north should definitely get to know her in one of her Hamburg restaurants. She is totally warm-hearted, tells amusing stories straight away and immediately gives you the feeling that you are really welcome.

In addition, she knows how to nonchalantly involve rather hesitant people who actually prefer to hold on to their glass for the evening: "Do you want to take care of the filling here?" And whoosh: you're right in the middle of the action.

The filling for these ravioli with 72-month-old parmesan was my job, by the way. And also folding the dough sheets was easier than I imagined. In any case, not a single ravioli has risen while cooking. Ha, Frollein pride!

Let's eat:

A small Parmesan menu with Parmigiano Reggiano

As a plate to hand (because everyone just came home from work and was hungry) there was pasta made from a parmesan loaf with truffle. Sigh.

As a starter we had veal carpaccio with wild herbs and a baked Parmesan praline. I really like the praline: crispy on the outside and a hot, liquid core on the inside. Double sigh.

The ravioli come with fillings made from differently matured Parmesan and a generous dash of nut butter. Super delicious! The little things look rather harmless - but you can hardly manage more than three.

The Müritz lamb with parmesan crust, artichokes in the stock and gnocchi is wonderfully cooked. The artichokes go great with the melting gnocchi. I am reaching the limits of my capacities!