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Parmesan Reggiano Dessert with Fresh Strawberries

Parmesan Reggiano Dessert with Fresh Strawberries

@vandelli-formaggi

An original and refined dessert that celebrates the meeting of the savory taste of aged Parmesan Reggiano and the sweetness of fresh strawberries, completed by the velvety touch of artisanal strawberry jelly. A surprising end to a meal, with contrasting flavors, aromas, and textures.

Difficulty: Easy
Cooking: 0 min
Preparation: 5 min
Country: Italia

Ingredients

No. Servings
  • Parmesan Reggiano
    Parmesan reggiano250g
  • Fresh strawberries200g
  • Strawberry Jelly
    Strawberry jelly100g

Purchasable products

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    Parmigiano Reggiano Vacca Bianca Modenese 24 months Slow Food Presidia (approx. 1 KG)

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    41.70
  • STRAWBERRY JELLY

    STRAWBERRY JELLY

    1 product
    5.90
  • Lussuria - Aged Balsamic Vinegar of Modena PGI 250ml

    Lussuria - Aged Balsamic Vinegar of Modena PGI 250ml

    27.80
  • STRAWBERRY AND BALSAMIC VINEGAR OF MODENA PGI COMPOTE

    STRAWBERRY AND BALSAMIC VINEGAR OF MODENA PGI COMPOTE

    5.90
  • THE PUREST STRAWBERRIES

    THE PUREST STRAWBERRIES

    7.00

Preparation

  1. STEP 1 OF 4

    Wash the strawberries, remove the stems, and cut them in half or into quarters if large.

  2. STEP 2 OF 4

    Arrange on a serving plate or small individual boards the cubes or shavings of Parmesan Reggiano alternated with fresh strawberries.

  3. STEP 3 OF 4

    Gourmet finish: Add a generous teaspoon of strawberry jelly to each portion, letting it slide over both the Parmesan and the strawberries.

  4. STEP 4 OF 4

    Garnish with fresh mint leaves for an even more inviting aroma.

Suggestions

  • For an even more fragrant dessert

  • The strawberry jelly can be replaced with:

  • The strawberry jelly can be replaced with:

General Information

Storage notes

Assemble at the time of serving.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)251.18
Carbohydrates (g)1.93
of which Sugars (g)1.93
Fat (g)12.94
of which Saturates (g)8.45
Protein (g)31.61
Fiber (g)0.58
Sale (g)0.27
  • Proteins
    31.61g·67%
  • Carbohydrates
    1.93g·4%
  • Fats
    12.94g·27%
  • Fibers
    0.58g·1%