Parmesan Cream: A burst of flavor with centuries-old history
A dive into the history of Parmigiano Reggiano
Parmesan Cream, also known as Parmesan Fondue, has its roots in the centuries-old history of Parmigiano Reggiano, the renowned Italian PDO cheese famous worldwide for its intense flavor and versatility in the kitchen. The first evidence of its production dates back to the Middle Ages, around 1200, thanks to the ingenious work of the Benedictine monks of Emilia-Romagna, skilled in transforming cow’s milk into a gastronomic treasure.
Tradition and innovation in the preparation of Parmesan Sauce
The recipe is as simple as it is tasty, a perfect blend of tradition and innovation. The milk is heated with cream over low heat and mixed with grated Parmigiano Reggiano, creating a dense and flavorful cream. The real magic lies in the choice of ingredients: high-quality Parmigiano Reggiano, aged at least 24 months, will give the cream an intense and unique taste.
A versatile ingredient for endless recipes
Parmesan sauce is a versatile ingredient suitable for multiple recipes, both as a condiment for first courses and as a sauce for meat or vegetable main courses. It can be used to enrich risottos, tortellini, gnocchi, or to accompany grilled meats or baked vegetables. Its creaminess and bold flavor make it a perfect ingredient for preparing tasty appetizers or crostini.
Here are some other delicious sauces:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 598.21 (Kcal)
- Carbohydrates 6.49 (g) of which sugars 5.29 (g)
- Proteins 27.42 (g)
- Fat 51.62 (g) of which saturated 15.84 (g)of which unsaturated 8.31 (g)
- Fibers 0.37 (g)
- Sodium 1,275.34 (mg)
Indicative values for a portion of 217 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/8 cup milk
- 3/8 cup fresh liquid cream
- 1 cup grated Parmigiano Reggiano PDO
- to taste salt
- to taste pepper
Tools
- Grater Amazon Basics – Heavy Duty Stainless Steel Box Grater with Non-Slip Base, 9 inches, Black
- Whisks Fackelmann Kitchen Whisk, Stainless Steel, Silver, 11 x 2.4 x 2.4 inches
- Pan Tognana Great Stone, Set of 3 Pans 8/9.5/11 inches, Aluminum, Black
Steps
In a saucepan, heat the milk with the cream; it should not boil. Add the grated Parmesan little by little, stirring with a hand whisk or a wooden spoon. Continue stirring until all the cheese is used. In the end, you should get a cream of smooth consistency. Finish with a pinch of salt and pepper.
Storage, tips for Parmesan cream
Parmesan cream can be prepared in advance and stored in the refrigerator for 2-3 days. If the cream thickens too much during reheating, simply add a little milk to make it more fluid.
FAQ (Frequently Asked Questions)
What if I want to use Parmesan cream to dress tortellini?
Replace the milk with the same amount of broth.
