Parmesan casserole
12 servings
105 minutes
Parmesan casserole is a refined dish of French cuisine, delighting with its delicate texture and rich cheese aroma. Its recipe traces back to traditional French gastronomic techniques where Parmesan reveals the depth of flavor. The creamy base of milk and cream perfectly complements the airy egg mixture, creating a silky consistency. The casserole is enhanced by a spicy onion chutney that adds sweet-sour notes, intensifying the gastronomic pleasure. Crispy nut cookies and fresh frisée salad complete the composition, adding textural variety. This dish not only pleases the palate but can also serve as a centerpiece for a festive dinner, harmoniously blending elegance and simplicity.
1
Cut the cheese into centimeter cubes. In a saucepan, mix milk with cream, add cheese, and bring to a boil. Remove from heat and let it steep for forty minutes.
- Parmesan cheese: 300 g
- Milk: 540 ml
- Cream: 480 ml
2
Mix nine eggs and three yolks (leave one white for the nut cookies).
- Chicken egg: 10 pieces
- Egg yolk: 2 pieces
3
Bring the cooled milk with cream and cheese to a boil and strain into the egg mixture. Mix, pour into low baking molds, and place in an oven preheated to 100 degrees for forty minutes. Allow the finished casserole to cool to room temperature.
- Milk: 540 ml
- Cream: 480 ml
- Parmesan cheese: 300 g
4
For onion chutney, sauté diced onion, minced ginger and garlic, thyme, mustard seeds, and cumin in olive oil over low heat. The onion should be soft but not browned.
- Olive oil: 55 ml
- Red onion: 200 g
- Ginger: 6 g
- Garlic: 1 clove
- Thyme: 5 stem
- Mustard seeds: pinch
- Cumin seeds (jeera): pinch
5
After three minutes, add both vinegars, sugar, tomato paste, jam, and let the liquid evaporate almost completely over high heat. Pour in the vegetable broth and simmer the mixture until it thickens. Add the starch diluted in a small amount of water, and cook for another four minutes over medium heat. Season with salt and pepper, and let it cool.
- White wine vinegar: 20 ml
- Balsamic vinegar: 15 ml
- Brown sugar: 30 g
- Tomato paste: 0.5 teaspoon
- Blackcurrant jam: 0.5 teaspoon
- Vegetable broth: 50 ml
- Starch: 0.5 teaspoon
- Salt: to taste
6
For nut cookies, mix flour, butter, egg white, nuts, and half a teaspoon of salt. Divide the dough into small portions, roll into thin cakes about seven centimeters in diameter. Bake for ten minutes at 180 degrees.
- Wheat flour: 100 g
- Butter: 80 g
- Walnuts: 50 g
- Chicken egg: 10 pieces
- Salt: to taste
7
Chop the frisée salad slightly, salt it, drizzle with a teaspoon of olive oil, and mix. Cut the brioche into circles 1.5 centimeters thick (sacrificing the tops), layer chutney on each, then casserole, cookies, and top with a bit of frisée.
- Frisee salad: 100 g
- Salt: to taste
- Olive oil: 55 ml
- Brioche: 4 pieces