CHAFFLES

Vad är en chaffle? Det är en våffla med riven ost, och man behöver bara ägg och ost för att laga den! Jag gillar att använda mig av mozzarella och Parmigianno Reggiano. Men vilken ost som helst funkar! Det är riktigt gott att hälla pressa ner lite vitlök i smeten, eller knapperstekt bacon i bitar. Du får bäst resultat med en belgisk våffelmaskin, men en vanlig går också bra.

Läs mer
Annonser

Truffle risotto

To make this risotto, leave your truffle in the arborio rice for 3-4 days in a glas jar.

Ingredients 3-4 persons.

Time: about 30 minutes

7 dl vegetable stock

1 yellow onion, chopped in small bites

1-2 finely chopped garlic cloves

Olive oil

25 gram butter

300 gram arborio rice

2 dl white dry wine

1 dl Parmigiano Reggiano 24 months

1 piece of fresh truffle, I used a very nice Spanish truffle

salt

pepper

INSTRUCTIONS:

1, Prepare the cheese, onion, and garlic.

2, Heat up the vegetable stock. And then let it simmer.

3, Fry the onion and garlic in the butter and some oil at medium heat. Just let them be soft. Not Brown!!

4, Add the rice at a pretty high temperature, after you have removed the truffle. Fry until the rice has a pale, golden colour.

5, Add the wine, let it simmer at medium heat. Stir all the time until it is all absorbed.

6, Add half of the Vegetable stock, keep stirring continuously and add the other half when the first liquid is absorbed. Keep stirring until all the liquid is absorbed and the rice is al dente. (about 20 minutes)

7, Stir in the grated parmesan. And some pepper and salt if you like.

Serve with some thinly sliced truffle on top!

If you didn’t plan in advance just add some truffle oil instead of normal olive oil!!

img_6518
Add some stock and keep on stirring!
img_6520

It should be nice and creamy!

Text and photo Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com


Parmigiano Reggiano

74157224_10157657461651322_6638415509849112576_n

Cheese master Attilio All photos Malin Nordblom

A visit at Parmigiano Reggiano for a cheese lover as me is a must! Since I started to eat as a kid cheese has been one of the most important parts of my diet! As a 3,5 year old I could eat a whole cheese alone! That was actually a big part of my diet as I didn’t like much else.. Today I do, but cheese is still important! So what do they do at Parmigiano Reggiano that makes their cheese so special? Is it magic, not really. Just like Parmigiano Reggiano is the only cheese that is allowed to be called Parmesan cheese, do you actually even know what parmesan cheese is?! I didn’t until not long ago, so keep on reading and I will try to explain everything for you in a easy way! First of all, Parmigiano Reggiano the King of Cheese as it often is called has to be produced within the 10.000 km² area of Parma, Reggio Emilia, Modena and Mantova at the right side if the river Po and Bologna at the left side of the river Reno. This protected area produce milk that contains a special bacterial flora due to its environment. What the cows eats matters, and where it grows matters. As always there is many factors, and in the end we get this cheese with its special flavor, texture and it’s pale hard golden rind. Within EU Parmigiano Reggiano is a protected designation of origin, PDO. (DOP in Italian. This refers to that the cheese only is manufactured in this limited area up in northern Italy. So what do they do then when they produce this piece of cheese?

First of all there is some nice cows eating some fresh hay and grass, the milk is controlled so that it holds a certain standard. It is then delivered to one of the 330 dairies in the area. And they use around 9000 liters milk a day! The whole milk from the morning is mixed with the naturally skimmed milk of the previous evening, so that it becomes a part skim mixture. The milk is then mixed with some fermented whey.

img_6359.jpgThe pots are 1,8 meter tall and are produced in the area.

The milk then coagulates and then little granules is formed. Then the cooking process starts and the cheesy granules sink to the bottom and forms into a big mass. After resting for around half an hour the cheese mass is ready to be moved.74893032_10157657447661322_4481549196553355264_n.jpgThe big cheese mass is cut into two and then wrapped an a typical cheese cloth. It is not an easy task to move the heavy cheese! 73215222_10157657447501322_146335359750373376_n.jpgThey are then put into moulds that will give it it’s final shape. 76197486_10157657447016322_3826434381740769280_n-1.jpgThey press them down in the plastic forms. They has to stay in the plastic form for 24 hours so that the liquid will disappear. 74664641_10157657447201322_3266992952743821312_n.jpgEach cheese is given a special number with date, and its cheese dairy number. It is then moved to a ”Fascera”, a metal form. The wholes in it makes it cool down faster. After a few days the cheese are immersed in a water and salt saturated solution. This process of salting by absorbtion makes it within less than a month close the production cycle and then it starts to mature.And then they all end up in the cheese ”bank”. Each one weighs about 40 kilos and for one cheese wheel they use about 550 liters of milk. They are stored for at least 24 months. The cheese is quality controlled by a representative from the consortium and then divided in two different categories, Parmigiano Reggiano and Parmigiano Reggiano Mezzano.

An amazing fact, the cheese bank holds about 200.000 cheese wheels! And each one is worth about 500 Euros! Some of the dairies has a shop and a restaurant, we had a cheese tasting here. And I bought around 3 kilos of Parmigianno!

Photo Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com

Thank You Parmigiano Reggiano for letting me come with you at this trip!