Parmesan Cream Sauce
Description
Are you running out of ideas for your table and looking for new ways to impress your guests with simple yet delicious cheese-based recipes? Here’s one that will definitely do the trick!
Parmesan cream made with whole milk and Gran Campidano cheese is a flavorful, versatile, and easy-to-make dish — a great alternative to the traditional fondue. It’s perfect for dressing pasta or enriching your first courses, but it’s also delicious served on crunchy crostini or as a dip for finger foods such as canapés or fries.
The process to prepare this tasty Parmesan cream is quick and straightforward. Follow our step-by-step instructions to make it perfectly!
Ingredients
to recalculate the ingredient amounts
- UHT full cream milk Arborea 500 ml
- Grated Gran Campidano cheese 200 g
- 00 Flour 50 g
- Arborea butter 50 g
Instructions
- 1 Pour the milk into a saucepan and heat it gently without bringing it to a boil. In another pot, melt the butter and gradually add the flour, stirring constantly.
- 2 Slowly pour the warm milk into the pot with the butter and flour mixture. Whisk continuously over low heat and cook for about 20 minutes until smooth and slightly thickened.
- 3 Once the mixture reaches a dense, creamy consistency, remove it from the heat and add the grated Gran Campidano cheese little by little, stirring constantly until fully melted and incorporated.<br>Make sure the cream isn’t too thin — if it is, just add a bit more flour to thicken it.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
