Parmigiano Reggiano or Parmesan Cheese is one of the most famous cheeses used in Italian cooking. Chef Greco Vittorio at the newly opened Ottimo at West View, ITC Maurya enthrals you with his renditions of Parmesan cheese. Cooking contemporary Italian, Chef Vittorio is changing the way Delhi looks at Italian food at one of ITC Maurya’s most iconic restaurants. Dominated by the central Ottimo square, the romance of the place lies in it’s resplendent setting. Arches which give you a cosy feel along with a rooftop view overlooking the city. With cheese being one of the major ingredients of Italian cooking, we zero in on how he weaves magic with Parmesan and bring you it’s different forms.
What is Parmesan?
Parmesan or Parmigiano Reggiano is a raw cow milk, semi-fat cheese with a hard, finely granular texture. White or pale yellow in colour, it has a natural pale yellow colour rind. Produced in the Northern Italian regions of Parma, Reggio Emilia, Modena, Mantua and Bologna, this cheese undergoes ageing from about 12- 30 months. First made during the 12th century in the Parma and Reggio Emilia region, the producing farms have kept the tradition alive with same ingredients and a hand made process to accentuate the taste of the cheese. A good source of calcium, each wheel of Parmigiano weighing 35 kgs needs around 600 litres of milk. Rich in essential amino acids, this cheese is characterised as Lactose free and can be consumed by individuals of all age groups. As skimmed milk from evening milking is added to the mixture before formation of the cheese, the reduced fat content also bodes well for Indian appetites.
The 5 Renditions of Parmesan
The first two forms start off with the Parmigiana Rivisitata Con Oilio Al Carbone. The dish looks a beauty before Chef Vittorio himself breaks across it as he wants us to taste the combination of flavours. Eggplant and tomato give it the base with an earthiness and acidity. He uses a mousse of Parmesan along with chips of the rind to give the dish a beautiful combination of textures. The Charcoal oil on top adds on the smoky flavour.
Zuppa Di Parmigiano: The Parmesan soup with olive powder is a haven for lovers of creamy, cheesy flavours. The taste of Olives just cuts across the dish to balance it out.
Ravioli Doppi Con Funghi, Ricotta E Tartufo in Acqua Di Parmigiano: A component of the two sided ravioli with ricotta, truffle and mushrooms. The light flavours of the Parmesan water although gets dominated, but leaves a faint mark on the palate.
Costolette D’agnello Ripieno con Tartufo Nero E Parmigiano In Crosta Di Mandorle: Tender Lamb Chops filled with Parmigiano and Truffle crusted with almonds and bread crumbs. The crispy texture of the lamb shops bodes well with the earthy ground flavours of the cheese and the truffle inside. A vanilla mash accompanies it giving it a beautiful fragrance along with some sautéed vegetables.
So Cheese lovers, when are you heading to Ottimo at West View, ITC Maurya.
