A creamy velouté, with a bright color, perfect for warming up cold days or as a light but flavorful first course. The delicate flavor of broccoli combines with the intense and savory note of Bio Parmigiano Reggiano Mountain Product 24 months, creating a unique balance, highlighted by a light garnish of sprouts and flakes of Parmigiano. A simple yet refined dish, ready to conquer every palate.
Preparation of vegetables: 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 cook for about 15-20 minutes, until the vegetables are soft.
Blending: Remove from heat and blend everything with an immersion blender until you achieve a smooth cream.
Creaming: Add 60 g of grated Bio Parmigiano Reggiano, adjust salt and pepper and mix well until the cheese is completely melted and the cream is velvety.
Plating: Pour the cream into the plates, garnish with the remaining flakes of Bio Parmigiano Reggiano (20 g) and some fresh sprouts to taste.
Some drops of chestnut honey
Store the cream in the refrigerator, in a sealed container, for up to 2 days. It can also be frozen for 1 month.
Italy
| 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 |
