Flour 00 50 g
Parmesan cheese 24 months
Whole milk 500 g
Butter 50 g
Crema al Parmigiano Reggiano 24 months is a quick and easy dish to prepare, which can be used to fill hors d’oeuvres, meats and first courses. It is particularly suitable for summer recipes due to its freshness and creaminess, but can be used effectively in cooking all year round anyway!
We start by taking a saucepan in which to heat the milk (without it coming to the boil). In another saucepan, melt the butter. Once melted, add the flour by sprinkling it on top and simultaneously whisking until the mixture is smooth.
Then we add the milk, whisking again while continuing to simmer. Once the mixture has thickened, remove the pan from the heat and add the grated 24-month Parmesan cheese, always mixing with the whisk.
The secret lies in obtaining a cream with just the right density, neither too liquid nor too concentrated. Enjoy!
Have you already tried BIO Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!