Chitarrine with Parmigiano Reggiano cream, pink pepper and aromatic herbs
360 g Chitarrine pasta
500 ml milk
50 g butter
250 g Parmigiano Reggiano
pink pepper to taste
sage
marjoram
Heat up the milk without bringing it to the boil. Meanwhile melt the butter in a pot. Pour the hot milk and continue stirring to prevent the formation of lumps. Remove from the heat and add the grated Parmigiano Reggiano. Stir quickly to allow Parmigiano Reggiano to melt. Cook the pasta in abundant salted boiling water. Drain and dress it with the Parmesan cream. Finish the dish with milled pink pepper, the leaves of sage and marjoram and some slivers of Parmigiano Reggiano cheese.
AppetizerBaked Parmigiano Reggiano croquettes
Main courseCauliflower cheese pie
DessertParmigiano Reggiano mousse with honey and lavender
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
