Page 39 - foodservice - June 2018
P. 39
PHOTOGRAPHY: RECCOLAB
RECIPE
39
PARMA HAM BROTH
300 g Parma ham 2 white onions, peeled 2 carrots, peeled
2 sticks of celery
3 black peppercorns
M E T H O D Trimthehamofanyexcess of fat or skin. Place the ham in a big pot with the rest of the ingredients and cover with ice and water. Bring to the boil, and allow to simmer on a low heat for 1 hour. Remove any impurities from the surface of the broth with a skimmer before passing the broth through a thin sieve.
PEA PURÉE
50 g fresh peas Extra virgin olive oil
M E T H O D In boiling water, blanch the peas. Once blanched, cool the peas in cold water to keep the colour, then transfer them to a mixer with a splash of olive oil. Blend until creamy and smooth.
Lorenzo De Petris is the head chef of Sydney’s ReccoLab.
