What is a 'parmigiano pearl'?
I've read the following dish description in a wedding buffet menu:
Truffle essence potato soup with parmigiano pearl
I can't seem to find any relevant results using Google Search.
Best Answer
This is a translation from the Italian of perle di parmigiano. It is a mixture of egg whites and grated parmigiano formed into balls ("pearls") and deep or shallow fried. Youtube recipes (in Italian) are shallow fried here and deep fried here.
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What is the difference between Parmigiano and Parmigiano-Reggiano?
The difference between these cheeses is that Parmigiano Reggiano cheese is the real deal, and Parmesan cheese is an imitation of the real Parmigiano Reggiano. According to the trademark laws in Italy, the cheese cannot be called \u201cParmigiano Reggiano\u201d unless it's made in Italy according to a specific recipe.What is so special about Parmigiano-Reggiano?
Parmigiano Reggiano is aged longer than ordinary cheeses, and aging is one of the reasons for its rich flavor and granular texture. Parmigiano Reggiano has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.Is Parmigiano-Reggiano just Parmesan cheese?
Though often used interchangeably in recipes and conversation, parmigiano reggiano is not the same as parmesan cheese. Parmigiano reggiano is made following a particular cheese-making process in a particular region of Northern Italy.Why is Parmigiano-Reggiano so expensive?
Aging Process Parmesan cheese requires a lengthy aging process before it is ready for the market. This is one more reason that Parmesan cheese is so expensive and delicious. After the wheels of cheese are ready, they are plunged into a special brine where they stay completely immersed for approximately 20 days.I Don't Know What Is Happening To My Little Daughter : THIS VIDEO WILL MAKE YOU CRY
More answers regarding what is a 'parmigiano pearl'?
Answer 2
Parmigiana pearls are crystals that form in certain aged cheeses, in this case Parmigiano-Reggiano. They are crunchy and delectable. Think ultimate umami.
From this published scientific paper on SpringerLink :
In studies of Parmigiano-Reggiano and long-aged Gouda, PXRD has confirmed that hard (crunchy) crystals that form abundantly within these cheeses consist of tyrosine. Furthermore, PXRD has tentatively identified the presence of an unusual form of crystalline leucine in large (up to 6 mm in diameter) spherical entities, or “pearls”, that occur abundantly in 2-year-old Parmigiano Reggiano and long-aged Gouda cheeses, and on the surface of rindless hard Italian-type cheese. Ongoing investigations into the nature of these “pearls” are providing new insight into the roles that crystals play in the visual appearance and texture of long-aged cheeses.
*PXRD = Powder x-ray diffractometry
Unfortunately, people often mistakenly think these crystals are mold.
These delicious tidbits are a treat for those who get to break down wheels of well aged cheeses.
Answer 3
Probably a Parmesan flavored Reverse Spherification of some sort.
(edit) Or maybe, cheaper, agar-agar Parmesan flavored pearls.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ari Roberts, Wolfram K, Karolina Grabowska, rovenimages.com