Mangia, Amore: Panna Cotta

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In under 3 minutes, Italian chef Riccardo Costa, born and raised in Bologna, Italy, shows how to prepare rich, creamy Panna Cotta with parmesan cheese, from his cookbook VECCHIA CUCINA, available now on Amazon.com.

Transcripts / Production notes / Scripts

MANGIA, AMORE with RICCARDO COSTA

Hi, I’m Riccardo Costa.

And today I’m going to show you how to make an amazing Panna Cotta with parmesan cheese.

First of all, you need: parmesan cheese, vanilla extract, blueberries, gelatin, sugar, cream, eggs and a nice wood spoon.

Now we’re gonna pour like a quart of cream into the pot, then add vanilla extract and warm it up at medium-low heat for about 5 or 6 minutes, until it boils a little.

You need 8 eggs, and you’re gonna separate the whites from the yolks. You’re gonna keep the whites and get rid of the yolks.

Now we’re gonna add the sugar, the parmesan cheese and the gelatin to our egg whites, and then we mix it, until it becomes nice and foamy, for about 4 or 5 minutes.

Now we’re gonna add our cream to our mixture, and we’re gonna mix it for a couple of minutes, until it becomes nice and homogenous. Your final mixture should be foamy and slightly creamy.

Now we’re gonna make the caramel for the bottom of the Panna Cotta. I put a tablespoon of sugar in my baking pan. (You can also use a round baking pan, whatever you prefer.) I put it on the fire at medium-low heat, and I’m gonna wait until it melts. Of course, you have to turn it around, so it doesn’t burn.

Now the caramel is ready, we’re gonna pour our mixture into the baking pan.

Let’s prepare the oven. Panna Cotta has to be double-boiled in water, in the oven; so we take a pan, we fill it up with water, and we put the oven on at 350-degrees.

Now it’s time to bake our Panna Cotta. Put the baking pan [inside] the other one, and cook it for about 35-40 minutes.

Once the Panna Cotta is baked, we let it cool off in the refrigerator for about 5 to 6 hours.

Then we take a knife, cut around the edges so it detaches from the pan; then put it on the fire so the caramel melts again; cover it on top with a serving plate, then flip it over...and here it is.

As a final touch, add blueberries, raspberries, strawberries or whatever kind of fruit you like. And that’s Panna Cotta with parmesan cheese!


See more of Riccardo’s Recipes in his cookbook, VECCHIA CUCINA, available now at Amazon.com.

Segment music by Goat 12

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• Mangia Amore Italian Italy Bologna Riccardo Costa Panna Cotta parmesan cheese cookbook Vecchia Cucina Blitz Entertainment Andre Hereford