____FOAM____
125g chicken stock
250g cream
100g Parmigiano Reggiano (aged for 36 months)
Salt to taste

___GALETTE___
50g Parmigiano Reggiano (aged 24 months)
5g flour

____SAUCE___
50g Parmigiano Reggiano (aged for 30 months)
40g chicken stock
30g cream
Salt to taste

_____AIR____
250g stock made from the crusts of Parmigiano Reggiano (aged 50 months)
2g lecithin

___DEMI-SOUFFLE___
200g organic ricotta
100g Parmigiano Reggiano (aged 40 months)
60g egg white, whisked to stiff peaks
40g cream
Salt and pepper

___________________
If you can't find five different ages of parmesan, you can replace them by available ones.
(I only managed to find three different ages and the dish was still very good).

This is how I reproduced Massimo Bottura's signature dish at home.
If you haven't see it, watch the Chef's Table Netflix episode about him (S1E1).
___________________

Don't hesitate to ask question in the comment section!

____Thanks to______
Massimo Bottura - [ Ссылка ]
RAP Epicerie : [ Ссылка ]
Phaidon - [ Ссылка ]
The Caterer - [ Ссылка ]

______Music_______
Beyond The Lights by Artegon [ Ссылка ]
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
[ Ссылка ]...
Music provided by Music for Creators [ Ссылка ]

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