Parmesan cream is a delicious sauce suitable for dressing pasta dishes or gnocchi. Also great for accompanying vegetables and roasts, it is very easy to prepare both with and without a Bimby. Below you will find both methods.
I usually use double the ingredients so that I can freeze it in jars with a lid and use it as needed.
Let your children try it as an alternative to the classic pasta with cheese. They’ll love it!
If you want to prepare fresh and delicious pasta sauces, don’t miss the following recipes
- Difficulty: Easy
- Cost: Medium
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk (I used lactose-free)
- 2 cups parmesan
- 3 tbsps butter
- 5 1/2 tbsps flour
Tools
I used the Bimby, but below you will find the method for traditional cooking.
- Knife
- Cutting Board
- Food Processor
- Bowl
- Thermometers
Steps
With the help of a knife and cutting board, cut the Parmesan into pieces.
Put it in the Bimby bowl and grate for 10 seconds at speed 10.
Set aside in a bowl
Put the butter in the bowl and cook for 5 minutes at 194°F (90°C) speed 1
Add the flour and mix for 1 minute at speed 3
Combine the milk and Parmesan and continue cooking for 6 minutes at 194°F (90°C) speed 4
Our Parmesan cream is ready
Use to dress pasta
With the help of a knife and cutting board, cut the Parmesan into pieces.
Put it in the food processor and grate
Set aside in a bowl
Take a pot and melt the butter over low heat
Add the flour, milk, and grated Parmesan, and mix vigorously with a whisk to obtain a smooth and homogeneous mixture.
With the help of a food thermometer, cook over medium heat until the cream thickens. During cooking, the mixture should remain around 185/194°F (85/90°C)
Our Parmesan cream is ready
Use it to dress pasta or gnocchi
Storage and tips …
Store in the fridge in an airtight container or a glass jar with a lid.
Consume within 2 days
You can freeze it. In this case, consume within 3 months.
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