Cannelloni Florentine with Veal Demi and "Spuma al Parmigiano Reggiano"
"Spuma al Parmigiano Reggiano" is basically a parmesan mousse or foam which has been used in Italy in many different ways to garnish salads, pastas or other dishes. Also it can be served as a dish all of its own similar to the texture of a chocolate mousse.
Ingredients
- 8 Cannelloni
- 1 cup veal demi
- 1 cup heavy whipping cream
- 2 tbsp extra virgin olive oil
- ½ cup Parmigiano Reggiano
- TT salt and white pepper
- Fresh dill for garnish
Directions
In a double boiler place heavy cream and reduce by 1/3. Add ¾ cup Parmigiano Reggiano and whisk until cheese is melted. Puree with emersion blender until cheese is dissolved, season then cool to 40F. Whip Parmigiano mousse to soft peaks before use. Bake cannelloni in a buttered baking dish topped with some additional butter at 375°F for approximately 12 minutes. Serve cannelloni on top of Parmigiano spuma and spoon some veal demi over them. Finish with shave Parmigiano and garnish with dill.
