INGREDIENTS FOR PERSON:

• 60 gr. butter
• 200 gr  Parmigiano Reggiano cheese
• 150 gr  fresh cream
• two spoons of Extra-Virgin olive oil
• White pepper
• Belgian endive
• Balsamic Vinegar of Modena  PGI ‘del Duca’

PREPARATION:

Mix 80 grams of melted butter with 200 grams of grated Parmigiano cheese, white pepper and 2 tablespoons extra virgin olive oil, blend for two minutes with mixer at maximum power.

Meanwhile fit 150 gr  of fresh cream and mix the compound previously obtained before storing in the refrigerator for about 20 minutes.

For serving, decorate the plate at the base with leaves of Belgian endive, spread the mousse and dress with Balsamic Vinegar of Modena ‘del Duca’.

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