Did someone say Parmigiano di Vacche Rosse?

Let’s see how to turn it into a dish and which is the right glass to pair

The story behind our dish is actually quite simple. It just tells about an empty fridge and a very special leftover of Parmigiano di Vacche Rosse 24 mesi.

“Vacche Rosse” is Italian for “Red Cows” and the attention devoted to the breeding of these particular species of cows is what makes this Parmigiano so tasty and loved. Antibiotic-free breeding, organic farming and special care, everything to guarantee the highest level of wellness to the animals. Happy cows make good milk and the one from Vacche Rosse has a higher yield in the cheese-making. Thanks to a specific version of caseina, a fundamental protein for cheeses, this Parmigiano is easier to digest and more suitable to a longer ripening. That is why the disciplinare doesn’t allow producers to start commercialize it before 24 months of ripening, instead of the 12 months allowed to the traditional Parmigiano Reggiano.

We guess now it’s clear why we could not leave it in the fridge and forget about it. Eating it nature, in small bites, is always the right alternative to enjoy it at its best, but we were in the mood for cooking and we decided to make a Parmigiano Reggiano fondue with a poached egg on top.

Here are the ingredients we used for two people and the steps we followed during the making:

For the fondue

100 gr of Parmigiano Reggiano (we used a Vacche Rosse 24 mesi but you can use a traditional Parmigiano with different ripening)

150 ml of cream

Take a saucepan and slowly bring the cream to a boil. Remove the saucepan from the heat, let the cream cool down a bit and then add grated Parmigiano. Set the fondue aside. We suggest adding a teaspoon of nutmeg, if you like the flavors it unleashes.

For the topping

2 organic eggs

a tablespoon of vinegar

a few black cabbage leaves

2 slices of natural wholewheat bread

salt

pepper

sesame seeds

Now go on with the cabbage crisps. Take some leaves, preferably the small ones, and season them with olive oil, salt, pepper and sesame seeds. Bake in the oven at 180° for 10-15 minutes. Take them out and let them cool down a bit to increase their crispiness and crunchiness. Next step will be the egg: crack it and put in a bowl, being careful not to break the yolk. Bring some water to a boil in a pot, pour a tablespoon of vinegar and create a whirlpool in the water, where you will gently lay your egg. While swirling, the white will create a cover around the yolk.

You will have 2-3 minutes to cut a square slice of bread and toast it (We suggest you removing the crusts for a less homemade and more elegant touch), while warming up the fondue.

When the egg is ready, use a skimmer to gently remove it from the water and start plating up. Take a deep plate or a bowl and pour the fondue. Place the slice of bread in the middle, your perfectly poached egg on top and a few black cabbage crisps on the sides. Serve with some freshly ground black pepper.

Now let’s focus on the fun part: which bottle should you open to match with such a balanced yet fatty dish?

Vinoch.se recommends a high in acid wine. A crisp dry white or a light red, like Pinot Grigio from Ongaresca or Frappato from Tenuta la Favola would both be perfect. Another perfect match? Franciacorta DOCG Brut Hamrin. Its bubbles will refresh your mouth and its dry acidity will make you want to go back to your fondue.

Now it’s time for you to challenge yourselves! Send us a picture (by mail, facebook or instagram) of your dish and you will get a special 10% discount code on your next order. Roll up your sleeves and start cooking and pairing!

Buon appetito!