While it is no secret that Shangri-La's - Eros Hotel has really upped their F&B offerings in the last year or so, it is a pleasure to see that they are putting in every effort to stay on top of their game. In an endeavor to present a richer experience to regulars and new guests alike is the current Parmesan festival at Sorrento, their fantastic Italian restaurant. Over a delicious lunch to kickstart the festival, the General Manager, Parmeet Singh Nayar informs me that the restaurant has been awarded the Golden Q certification by the Italian Chambers of Commerce, that recognizes authentic Italian restaurants outside Italy.
The Taste of Parmesan festival showcases the gorgeous cheese that is 12, 24 and 36 months aged, respectively in a menu specially crafted by Italian Chef Luigi Ferraro and Executive Chef Neeraj Tyagi. After the ceremonial opening of the 12 year aged Parmesan wheel we tasted the three varieties before sitting down to have the curated meal and found that as the cheese ages it becomes drier, the colour deepens and the flavour intensifies.
The meal itself is a wine-paired one and a real tribute to Parmigiano Reggiano. Be ready to enjoy Parmesan in many different ways: shavings, foam, brulee and gelato!
You can sip on the sweet and sparking Prosecco Sartori di Verona 'Ti Amo'Brut while nibbling on a refreshing salad with semi dried tomatoes, balsamic jelly, 24 month aged Parmesan shavings and 12 month parmesan foam (Rs 695). The semi-dried tomatoes lack the tartness of sundried tomatoes while adding a lovely texture to the salad. Ravioli comes stuffed with a gorgeously light and flavourful 24 month aged Parmesan brulee, topped with morel mushroom and dainty greens (Rs 1,095) {I have shared Chef Luigi's recipe for this beautiful dish below}. This is paired with a delicate white Masi'Levarie' Soave Classico DOC, Garganega. Then there's a choice between a homemade fettuccine with forest wild mushrooms and 12 month aged Parmesan cheese sauce (Rs 1,095) and risotto with stewed duck leg, breast confit truffle pate and gelato of 36 month Parmesan stravecchio (Rs 1,495) . I absolutely love the gelato of the latter, but would prefer the intense flavours of wild mushrooms in the former. After experiencing wonderful flavours so far the sous vide and wood fired oven-cooked chicken, spinach and 24 month aged Parmesan sauce doesn't pack in a punch (Rs 1,395) . But the accompanying Saracena Moscato is a beautiful red wine, a smooth balance of merlot and cabernet.
I usually don't describe dishes as "the best in the city", but this one deserves to be mentioned so. Easily the best cheesecake in town, the 12 month aged Parmesan cheesecake with 24 month aged Parmesan gelato, wild forest fruits and spicy chocolate sauce (Rs 695) is probably the best thing you will eat in a long time. Perfection personified, I hope it finds its way into the regular menu of Sorrento. But I would suggest that you don't risk awaiting that inclusion and go and have it now!
Taste of Parmesan: 16 September to 26 September, 2016.
, Shangri - La's - Eros Hotel, New Delhi, 19 Ashoka Road, Connaught Place, New Delhi 110001.
Lunch 12.30pm - 2.45pm; Dinner 7.30pm - midnight.
Handmade ravioli stuffed with 24 month aged Parmigiano reggiano Crème brûlée gently cooked with morels, asparagus, green peas and cherry tomato confit.
IngredientQuantity
Semolina flour100 gms
Mix all the above ingredients and make a firm dough. Keep it under a wet kitchen towel for 30 min. Using a pasta sheet roller attachment, roll out pasta dough into thin sheets. Cover with wet kitchen towel.
Full fat milk 50 gms
Mix all the ingredients in a bowl and whisk with a help of hand blender until the mixture is homogenised. Once the mixture is ready, pour into 2 inch deep flat tray, cover it with aluminum foil and steam the mixture in combi oven or steamer for 15-18 minutes. Once it is ready, cool it in the refrigerator for 5 hours.
Use a round dough cutter to cut out pasta sheets for the ravioli. Then take a plastic piping bag and fill it with the cold egg-and-cheese mixture. Pipe it in the centre of the cut round pasta sheets and cover with another sheet of pasta to form a uniform-shaped ravioli. Blanch these prepared raviolis in boiling salted water for 5 minutes.
In a heavy bottom saucepan, heat butter, some torn sage and basil leaves. Sauté the asparagus tips, cherry tomato green peas and morel mushroom.
Add little stock and steep in blanched raviolis. Simmered for 2 minutes, adjust the seasoning. Serve hot with garnish of fresh micro greens, drops of balsamic reduction, grated Parmesan and dash of extra virgin olive oil.
