Lunette ai 4 formaggi on asparagus cream with parmigiano reggiano cheese crisps and dusting of licorice with orange zest

FOR PARMIGIANO REGGIANO CHEESE CRISPS

Grate Parmigiano Reggiano and heat a non-stick pan. Pour the desired amount to make a cheese waffle with a teaspoon. Let cheese melt and remove from the pan before it burns, then give it the desired shape. Allow to cool and set aside until use.

TO GARNISH

With a small grater, prepare some orange zest and place it in a suitable container. Steam asparagus tips until they are “al dente”. Season with oil, salt and black pepper, and set them aside until you are ready to use them.

FOR ASPARAGUS CREAM

Julienne shallots and brown them in a saucepan with a drizzle of extra virgin olive oil, and right before browning is complete, add coarsely cut asparagus, leave to brown for a couple of minutes, then cover with water and boil until asparagus is cooked. Blend into a cream and sieve through a fine-meshed strainer to obtain a smooth cream.

FOR DISH DECORATION

Heat asparagus cream in a bain-marie or in the microwave, covered with food-grade film. With a spoon, pour cream onto one side of the dish and spread it with a brush to the opposite side. On three different areas of the plate, lay down groups of three four-cheese Lunette. On top of each Lunetta, place Parmigiano Reggiano crisp, asparagus cream and purple asparagus tips. Sprinkle with licorice powder and orange zest.

Roberto de Santis advanced training chef – fic.