Parmigiano cream is a luscious alternative to Béchamel. Give it a whirl next time you make lasagna bolognese or tortellini, or combine it with any other pasta you wish. You can also incorporate it into baked preparations like vegetable grain or other types of baked pasta. Or, simply savor it alongside some pears for a tasty afternoon snack.
Parmigiano Cream Recipe
Ingredients
⅔ cup milk
⅔ cup fresh cream
14 oz. Parmigiano Reggiano DOP aged 30 months, grated
salt
nutmeg
Combine the milk and cream in a saucepan and heat over a low flame. Add the grated Parmigiano Reggiano, one spoonful at a time, stirring with a whisk to prevent it from clumping.
Continue stirring over low heat until you’ve added all the Parmigiano. In the end, it should take on custard-like consistency.
Complete with a pinch of salt and nutmeg.
Alternative
The Parmigiano cream offers an alternative for serving tortellini. The meat-filled pasta is cooked in the broth and served in soup form. For the recipe, you can replace the milk with meat broth and proceed with the recipe as outlined above. While not quite soupy, the brothy sauce pairs perfectly with tortellini as well as other filled pasta from Emilia-Romagna like cappelletti. It will serve 4-6 people.
