By IGLES CORELLI

ATMAN A VILLA ROSPIGLIOSI
LAMPORECCHIO | ITALY

RISOTTO MOJITO DI PARMA • IGLES CORELLI

»THE REDUX EDITION MENU 2017« Since 2010 Igles Corelli is the executive chef of the RISTORANTE ATMAN, first in Pescia and from May 2015 in Spicchio di Lamporecchio close to Pistoia in Tuscany. His creative cuisine, often referred as »Cucina Garibaldina«, is full of reminiscences of the Italian culinary traditions, but it never stops to surprise, provoke and evolve. He himself says about his recipe: »The Mojito from Parma is a risotto with a fresh note, that merges lime and mint with the Parmigiano Reggiano in three different consistencies and temperatures. The dish is a tribute to the Mojito and one of the greatest cheese varieties of Italy.«

THE RECIPE

[BY IGLES CORELLI]

[4 PORTIONS]

RISOTTO

280g

80g

½ pc

50ml

1l

50g

3 pcs

1 spoon

rice »Carnaroli Acquerello Rondolino vecchiato 7 anni«

grated cheese Parmigiano Reggiano, matured 24 month

crushed shallot

matured »Zapaca« rum

chicken broth

frozen butter cubes

limes

of grounded fresh mint

mint leaves for garnish

salt

PARMIGIANO REGGIANO ICE CREAM

200g

300g

2 pcs

grated cheese Parmigiano Reggiano, matured 64 month

fresh cream

egg yolks

AIR OF PARMIGIANO REGGIANO

100g

500ml

½ pc

½ pc

5g

cheese rind of Parmigiano Reggiano, matured 36 month

chicken broth

carrot

onion

soya lecithin granules

salt

RISOTTO

1

Braise the shallot in a stewpot with a little butter for several minutes.

2

Add 2 spoons of chicken broth and cook for 5 minutes.

3

Heat the rice in a second pot on medium level. If it is warm pour the rum and allow to evaporate.

4

Add the braised shallot and go ahead with cooking, while pouring the hot chicken broth in short time intervals and stir until the rice is completely done.

5

In the last step, remove the risotto from the stove and stir in the cheese, the grated peel of the limes, the grated mint and the cold butter.

PARMIGIANO REGGIANO ICE CREAM

1

Heat the cream and the cheese in a pot. Just as it is boiling, switch off the stove and add the egg yolks while well stirring. Chill down the mixture immediately.

2

Strain through a sieve and use the mixture to prepare an ice cream in the usual way.

AIR OF PARMIGIANO REGGIANO

1

Pour the broth into a pot and add the cheese rind, the carrot and the onions [cut into small pieces]. Simmer for about 40 minutes.

2

Homogenize the mixture with a mixing rod [hand blender]. Then strain through a sieve and season with salt.

3

Add the soya lecithin and mix it up to get an airy foam [use again the mixing rod].

FINISHING & PLATING

1

Dress the risotto circularly on plates. Place a scoop of ice in the middle and add some spoons of the airy cheese foam besides.

2

Garnish with grated lime peel and mint leaves. Serve the dish immediately.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY SAMUELE DEL CARLO – SOMMELIER AT RISTORANTE ATMAN]

2012

LES BERGÈRES | ANJOU-CHENIN BLANC
DOMAINE FL
ANJOU | LOIRE | FRANCE

GRAPE VARIETY

Chenin blanc

LOCATION

The vineyards are planted mainly on the left bank of the Loire south of Angers in white limestone chalk soils. These differ from the gravel soils of Savennières and Roche aux Moines and create a distinct underpinning of minerality that is present in the region.
//quote: Domaine FL website

THE REDUX EDITION MENU 2017

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS]

The completely awakended Nature has already created its exciting and eatable masterpieces. Everything is blooming, growing and prospering.

The menu presents »signature-dishes« of trendy and prestigious restaurants and their great chefs & teams – you will see, marvel and learn…

Once again, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.

A good time for everyone out there!
And what will you eat today?

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