Broccoli and Mountain Aged Parmigiano Reggiano Cream (24 months)

Preparation

1. STEP 1 OF 6

   Vegetable preparation: Wash the broccoli and cut them into florets. Peel the potato and cut it into cubes. Peel and slice the onion.

2. STEP 2 OF 6

   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.

3. STEP 3 OF 6

   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.

4. STEP 4 OF 6

   Blending: Remove from heat and blend everything with an immersion blender until you get a smooth cream.

5. STEP 5 OF 6

   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.

6. STEP 6 OF 6

   Plating: Pour the cream into dishes, top with the remaining Organic Parmigiano Reggiano flakes (20 g) and some fresh sprouts to taste.

Suggestions

• A few drops of chestnut honey

General Information

Analysis

Macronutrients (100 gr)