Pasta in white: the €26 butter-free dish that surprises everyone.
At Portrait in Milan a seemingly banal dish becomes a gourmet experience. The question is inevitable: can it really be worth that much?

Honestly, I don’t know if the price is fair, but the dish is surprising without butter or oil.

The pasta is cooked in a broth made from Parmigiano Reggiano rinds aged 36 months. A preparation that seems simple but becomes creamy thanks to the “risotto-style” pasta technique and the natural emulsion between starch and cheese.

The Parmigiano broth is made using the same amount of water and the same weight of 36-month Parmigiano rinds.

Also, the broth should rest for at least three hours.

The liquid part will be used to cook the pasta, while the fatty part is used to create the Parmesan crisp that is served with the dish.
I tried to recreate it with a few small adjustments. I propose the recipe: let me know in the comments if you like it.

Get ready to be won over by this white pasta. Put the pot on… and let yourself be wrapped in flavor!
Oh boy, it’s so good!
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