Maurizio Morelli, chef and owner of Briciole restaurant in London, creates two dishes using Parmesan. The first is risotto with Parmigiano Reggiano, sage, balsamic vinegar drops and Parmigiano Reggiano flake, this is followed by homemade tortelli filled with Parmigiano Reggiano and summer black truffle, served with chicken broth; like all great Italian cooking Parmesan is the key ingredient.
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