Looking to add an element of surprise to your at-home aperitivo hour? Chef Michael White’s recipe for Parmigiano Reggiano gelato will inject an unforgettable tasty twist to any antipasti or salumi plate. Featured on his menu at Osteria Morini, this gelato is neither sweet nor frozen, it’s a spread, but when scooped into a bowl, it closely resembles the Italian dessert. What’s more, drizzling aged balsamic vinegar on top replicates chocolate sauce – a playful presentation.
I’ve never made anything like this gelato, and honestly, I wasn’t even sure I’d like it. But the simplicity of the recipe was appealing. It requires just three ingredients: Parmigiano Reggiano (I used aged 28 months), heavy cream, a dash of nutmeg, and a smidge of effort. Kitchen time is less than 30 minutes, and churning isn’t necessary.
Chef White’s recipe measurements are based on the large batches he makes at his restaurant. I cut his recipe in half, which yielded at least 12 servings, although I recommend making less than that since it’s rich, and an ice cream scoop per person is plenty.
Parm Gelato by Mary Jane Quan
After whisking the ingredients together, I let the mixture cool to room temperature aided by air conditioning. My initial tasting was served with flatbread and breadsticks, rather than the recommended crostini because my local Italian market, Agata and Valentina, ran out of bread. With plenty left over for a second round, I created a meat plate based on the menu at Osteria Morini and added fresh figs to the mix. Although the Parmigiano Reggiano gelato didn’t form perfect scoops after spending a night in the fridge, it lost none of its flavors. To help regain its consistency, Chef White suggests: “Temper the gelato. Pull out 35-40 minutes before use so the gelato can soften. When scooping, I recommend dipping spoons or a scoop into warm to hot water. This will help slide the scoop through the gelato.”
As we find ways to enjoy the pleasures of summer during the pandemic, this quick and easy recipe offers a delicious combination of savory (Parmigiano Reggiano) and sweet (aged balsamic vinegar) that more than satiated the pallets of seven family foodies. Their collective “mmmm” after tasting said it all, and the raves lingered long after that first bite.
Chef Michael White’s Parmigiano Reggiano Gelato Recipe
Ingredients:
1 quart – heavy cream
2 quarts – grated Parmigiano Reggiano
Nutmeg to taste
Method:
Bring heavy cream to simmer.
Slowly whisk in Parmigiano Reggiano (similar to polenta) until incorporated.
Micro nutmeg to taste, cool till firm-scoop to form gelato shape.
Drizzle with EVOO and Aceto Balsamico di Modena and serve with crostini.
Mary Jane and her Parm Gelato: brava!