Corn and Carrot Velouté with Parmigiano Reggiano Crisps with Seeds

Serves 4

Ingredients

Instructions

2. Melt the butter in a pan, add the carrots and a pinch of salt; sautée them for a few minutes over high heat. Add the stock and bring to a boil.

3. Gradually pour the corn flour stirring with a whisk.

4. Lower the heat to the minimum and cook for 35-40 minutes.

5. Prepare the Parmigiano Reggiano crisps (putting aside 30g) by forming small rounds of cheese on a tin covered with baking paper. Sprinkle with some poppy seeds and put in the oven at 200°C for 3-4 minutes; take out of the oven and allow to cool down.

6. Flavour the cream with the Parmigiano Reggiano put aside, a pinch of pepper and fresh thyme leaves.

7. Serve with the Parmigiano Reggiano crisps and slices of grilled corn and fresh sprouts to taste.