Cooks in: 15mins
Levels: Easy
Serves: 8
List of Ingredients
- 5 OZ. of milk
- 5 OZ. of fresh cream
- 5 OZ. of Parmigiano Reggiano DOP, aged 30 months
- Salt
- Nutmeg
Method
1
To make Parmigiano Reggiano cream, first heat the milk and cream in a saucepan. Add the grated parmigiano 1 tablespoon at a time, continuing to stir with a whisk. Continue stirring over a low flame until all the cheese is used.
2
In the end, the consistency should be similar to a custard. Complete with a pinch of salt and nutmeg.
3
An alternative: If you want to use the cream to season tortellini, which are cooked in broth, just replace the milk with the same amount of broth. It should be enough for 4-6 people.