Parmigiano Reggiano Molten Cake

Ingredients:

Serves 4

• 1/2 cup Butter + extra

• 2/3 cup Flour

• 3 cups of Parmigiano Reggiano + extra

• 6 Eggs

• 1/2 Fennel Bulb, finely sliced

• 1 Orange, peeled, skinned & cut into pieces

• Fresh Dill

• Extra Virgin Olive Oil

• Salt & Pepper

Instructions:

1. Pre-heat oven to 400°F.

2. In a sauce pot, melt 1/2 cup of butter.

3. Once melted, stir in 2/3 cups of Flour to make a roux.

4. Freshly grate 3 cups of Parmigiano Reggiano from the wedge, set aside.

5. Pour the roux to a mixing bowl.

6. Add 6 Eggs, then, whisking constantly, add grated Parmigiano Reggiano in handfuls.

7. Butter 6 ramekins (can be substituted for a muffin tin) and sprinkle each with grated Parmigiano Reggiano.

8. Scoop Parmigiano Reggiano/roux mixture evenly into each ramekin. Bake for 10 minutes.

9. While cakes are baking, prepare Fennel salad.

10. In a mixing bowl, add fennel, oranges, and dill. Mix. Add a couple healthy drizzles of Extra Virgin Olive Oil and season with Salt & Pepper, to taste. Mix and set aside.

11. Remove Parmigiano Reggiano Molten Cakes from oven, and carefully loosen them by running a knife around the outside of each cake to loosen the edges.

12. Carefully flip ramekin over and remove each cake. Serve cakes on top of fennel salad and enjoy!