{"id":9174,"date":"2020-08-30T06:24:03","date_gmt":"2020-08-30T06:24:03","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9174"},"modified":"2023-04-07T11:45:54","modified_gmt":"2023-04-07T11:45:54","slug":"parma-accoglie-savoury-biscuits-with-parma-ham-mousse","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/parma-accoglie-savoury-biscuits-with-parma-ham-mousse\/","title":{"rendered":"Parma Accoglie: Savoury biscuits with Parma Ham mousse"},"content":{"rendered":"

This Savoury biscuits with Parma Ham mousse <\/strong>\u00a0is my second recipe dedicated to the project Parma Accoglie<\/strong><\/a> that I presented in the recipe dedicated to Parmigiano.<\/p>\n

Why Food Valley?<\/strong><\/span><\/h1>\n

Have you ever wondered why Parmigiano Reggiano<\/strong> and Parma Ham<\/strong> come from the same area? This is certainly no coincidence and the link between them should make us reflect on the sustainability of the supply chain. In fact, the whey left over after making Parmigiano cheese (thus a product that would be processing waste) is one of the main foodstuffs in the diet of the Po Valley Heavy Pig intended for the production of ham and the rich range of deli meats that take their name from the villages in the province of Parma where they are made, a veritable map of specialities (Culatello from Zibello, Salame from Felino, Spalla from San Secondo).<\/p>\n

Parma ham, especially with the lengthy maturation as in this recipe, is extraordinary as it is, and the best advice may be to handle it as little as possible in the kitchen. For this reason, I thought I would propose a recipe in which the ham is not cooked<\/strong>, but on the contrary is kept cold because that does not alter its aroma and flavour.<\/p>\n

An unusual use of Parma Ham<\/strong><\/span><\/h2>\n

It may seem like a waste to put a 24-month Parma ham in the freezer, but beware: thanks to the presence of salt and the scarcity of water, the ham will not freeze, it will merely become cold and harder. This way, we can blend it to obtain what I like to call ‘grated ham’, without it heating up and changing its smell and taste (see how to use it in other recipes<\/a>).<\/p>\n

As the ham returns to room temperature and you serve the Savoury biscuit with Parma ham mousse, the ham releases all its wonderfully sweet aromas. I adore the combination of those with the notes of the Traditional Balsamic Vinegar<\/strong> produced a few kilometres further east.<\/p>\n

If you want to discover the secrets of how Parma Ham is made<\/a>in addition to enjoying it in local trattorias and restaurants during your visit, you can come back during the Prosciutto<\/strong> Festival<\/strong> held every year in early September in the town of Langhirano towards the Apennines (unfortunately not in 2020) or organise a visit to one of the 200 ham factories. I assure you that after seeing the level of care and detail put in its production, it will taste even better!<\/p>\n

And to find out what to do in and around Parma, explore some suggestions on the blog posted by my friend Aura<\/a>.<\/p>\n

\"I<\/a>

Savoury biscuits with Parma ham mousse and drops of Traditional Balsamic Vinegar<\/p><\/div>\n

Parma Accoglie and my recipe for Savoury biscuits with Parma ham mousse <\/strong><\/span><\/h1>\n

43.45g carbohydrates per 100g of savoury biscuits<\/u><\/strong><\/span><\/h1>\n

2.6g carbohydrate per 100g mousse <\/u><\/strong><\/span><\/h1>\n

\u00a0<\/strong>Ingredients for the savoury sabl\u00e9 dough (you will need half)<\/strong><\/span><\/h2>\n