Parmigiano Reggiano is one of the world's oldest cheeses and has been produced in the same way for over nine centuries. To celebrate this delicious product I was invited to Adam Handling's restaurant The Frog, near Brick Lane, for a three course meal created using Parmesan. Both the starter and main course we had are from The Frog's regular menu, so luckily you can try these yourselves.
Our starter was cheese and truffle doughnuts, which you can barely see in the picture as they're hidden under a small fluffy mountain of grated 24 month aged Parmigiano Reggiano and black truffle. The doughnuts were sweet and light, and well complimented by the salty, rich cheese and earthy truffle.
Main course was the star of the show for me - mac and cheese The Frog way. Tubes of slightly al dente macaroni filled with a thick three cheese sauce formed a circle on the plate and were topped with an aerated version of the cheese sauce filling, and yet more Parmigiano Reggiano - this time the decadent 30 month aged version. Extremely rich but utterly delicious this is the kind of thing you want to eat at this time of year as temperatures plummet and cravings for comfort food go through the roof. Maybe not so great if you're on a January detox though!
Pudding was inventive. Adam created a dish of burnt honey, frozen parmesan, malt and lemon. It was certainly different and not really to my taste, but I don't really eat pudding anyway....!
Big thanks to Parmigiano Reggiano and The Frog for hosting such a tasty and interesting evening.
Our starter was cheese and truffle doughnuts, which you can barely see in the picture as they're hidden under a small fluffy mountain of grated 24 month aged Parmigiano Reggiano and black truffle. The doughnuts were sweet and light, and well complimented by the salty, rich cheese and earthy truffle.
Main course was the star of the show for me - mac and cheese The Frog way. Tubes of slightly al dente macaroni filled with a thick three cheese sauce formed a circle on the plate and were topped with an aerated version of the cheese sauce filling, and yet more Parmigiano Reggiano - this time the decadent 30 month aged version. Extremely rich but utterly delicious this is the kind of thing you want to eat at this time of year as temperatures plummet and cravings for comfort food go through the roof. Maybe not so great if you're on a January detox though!
Pudding was inventive. Adam created a dish of burnt honey, frozen parmesan, malt and lemon. It was certainly different and not really to my taste, but I don't really eat pudding anyway....!
Big thanks to Parmigiano Reggiano and The Frog for hosting such a tasty and interesting evening.
Cheese and Truffle donuts sound luscious
ReplyDeleteSuper luscious, though couldn't eat them very often!!
DeleteRosie x
I've heard some great things about The Frog - and this meal looks lovely!
ReplyDeleteNINEGRANDSTUDENT: A Lifestyle Blog
Such an interesting meal, quite keen to go back and try the non-Parmesan options :)
DeleteRosie x