Parmesan cream is a hot sauce from the béchamel family that will allow you to turn a simple, boring dish like risotto or pasta into a tasty and delicate dish!
This recipe is perfect for enhancing
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 373.30 (Kcal)
- Carbohydrates 15.21 (g) of which sugars 6.24 (g)
- Proteins 19.19 (g)
- Fat 26.59 (g) of which saturated 17.53 (g)of which unsaturated 8.92 (g)
- Fibers 0.38 (g)
- Sodium 281.33 (mg)
Indicative values for a portion of 150 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 for 2 people
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup milk
- 1 tsp nutmeg
- 2/3 cup grated Grana Padano cheese
Tools
- 1 Saucepan 2 qt
- 1 Spoon
- 1 Whisk
- 1 Grater
Procedure
Parmesan cream is easy to make; in less than 10 minutes you can have a versatile sauce to use in many preparations.
Put the saucepan on the stove with the butter and let it melt, without heating it too much; it should remain clear and not turn brown or worse, burn. To be sure, I use the smallest burner on the stove.
Add the sifted flour to the butter and cook over medium heat so it cooks without coloring. Keep stirring so the roux (butter and flour mix) doesn’t stick.
After 5 minutes, pour in the milk little by little so the roux can absorb it and no lumps form. Add the nutmeg and continue cooking for another 3-4 minutes to thicken and flavor.
When the milk and roux are well mixed, add the freshly grated pecorino cheese and let it melt, making sure to mix it well.
Your parmesan cream is ready!
