This appetizer is packed with ooey, gooey goodness and will impress any guest at your next dinner party, holiday dinner or just enjoy on your own! This recipe comes from the kitchen of Chef Paola Martinenghi, based in a small village in the North of Italy, Vergiate. Want to learn more delicious recipes? Just video conference her into your kitchen for a private 1:1 cooking class!
Parmigiano Reggiano Molten Cake
1/2 cup Butter + extra
2/3 cup Flour
3 cups of Parmigiano Reggiano + extra
1/2 Fennel Bulb, finely sliced
1 Orange, peeled, skinned & cut into pieces
Extra Virgin Olive Oil
Salt & Pepper
Pre-heat oven to 400°F.
In a sauce pot, melt 1/2 cup of butter. Once melted, stir in 2/3 cups of Flour to make a roux. Freshly grate 3 cups of Parmigiano Reggiano from the wedge, set aside. Pour the roux to a mixing bowl. Add 6 Eggs, then, whisking constantly, add grated Parmigiano Reggiano in handfuls. Butter 6 ramekins (can be substituted for a muffin tin) and sprinkle each with grated Parmigiano Reggiano. Scoop Parmigiano Reggiano/roux mixture evenly into each ramekin. Bake for 10 minutes.
While cakes are baking, prepare Fennel salad. In a mixing bowl, add fennel, oranges, and dill. Mix. Add a couple healthy drizzles of Extra Virgin Olive Oil and season with Salt & Pepper, to taste. Mix and set aside. Remove Parmigiano Reggiano Molten Cakes from oven, and carefully loosen them by running a knife around the outside of each cake to loosen the edges. Carefully flip ramekin over and remove each cake. Serve cakes on top of fennel salad and enjoy!
Parmigiano Reggiano Cooking Class
Video conference Chef Paola Martinenghi into your home. She'll teach you how to cook a traditional Italian meal, along with the beautiful production process of Parmigiano Reggiano, known as the King of Cheese - in a private cooking class.
Check out the Parmigiano Reggiano Cooking Class >
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