"New from the Kitchen"
Recipe of the Month - April 2014
Appetizers & Sorbets: Parmesan Gelato
A wonderful addition to a cocktail party or an appetizer or cheese course for a dinner party, this recipe was adapted from Italian Rustic Cooking by Arlene Feltman-Sailhac.
Be sure to use a good quality balsamic vinegar.
3 ½ cups freshly grated Parmigiano Reggiano cheese
2 cups plus 2 tablespoons heavy cream
1/8 teaspoon white pepper
1 loaf Italian bread
3 firm pears such as Bosc or Anjou
6 small bunches of grapes
High quality balsamic vinegar to taste
In the top of a double boiler set over boiling water, combine the grated cheese, cream and pepper and cook stirring continuously for 5 minutes or until cheese is completely melted and mixture is smooth. Remove and pour through a fine strainer into a shallow pan. Cool slightly and then cover and refrigerate for at least 12 hours.
Preheat the oven to 300 degrees and prepare and assemble remaining ingredients.
Slice the bread on the diagonal into at least 18 pieces about 1/4 inch thick. Place on a baking sheet on the bottom rack of the oven and bake turning several times for 25 mintues or until dry and golden brown. Set aside.
When ready to serve, peal, slice in half lenghtwise and core the pears. Slice into thin slices and fan on serving plate. Add a bunch of grapes and 3 slices of bread. Scoop a heaping spoonful of the gelato a the base of the pear fan and drizzle with balsamic vinegar and serve immediately.
Guests spread the gelato on the toast and top with a slice of pear.
This can also be served on a buffet table. Rinse the cut pears in a water/lemon juice bath before placing on a serving tray to keep them from discoloring.