A creamy, bright-colored velouté, perfect for warming up cold days or as a light yet flavorful first course. The delicate taste of broccoli combines with the intense and savory note of Organic Mountain Aged Parmigiano Reggiano 24 months, creating a unique balance, enhanced by a light garnish of sprouts and Parmigiano flakes. A simple yet refined dish, ready to win over every palate.
Vegetable preparation: Wash the broccoli and cut them into florets. Peel the potato and cut it into cubes. Peel and slice the onion.
Sauté: In a large saucepan, heat the extra virgin olive oil. Add the onion and let it soften over low heat for 2-3 minutes.
Cooking: Add the potato and broccoli, stir and let them flavor for a couple of minutes. Pour in the hot vegetable broth, bring to a boil and let cook for about 15-20 minutes, until the vegetables are soft.
Blending: Remove from heat and blend everything with an immersion blender until you get a smooth cream.
Creaming: Add 60 g of grated Organic Parmigiano Reggiano, adjust with salt and pepper, and mix well until the cheese is completely melted and the cream is velvety.
Plating: Pour the cream into plates, top with the remaining Organic Parmigiano Reggiano flakes (20 g) and some fresh sprouts to taste.
A few drops of chestnut honey
Store the cream in the refrigerator, in an airtight container, for up to 2 days. It can also be frozen for 1 month.
Italia
| Energy (kcal) | 68.42 |
| Carbohydrates (g) | 3.11 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 4.12 |
| of which Saturates (g) | 1.96 |
| Protein (g) | 4.4 |
| Fiber (g) | 1.11 |
| Sale (g) | 0.22 |
