A soft and velvety cream that enhances the delicacy of cauliflower and potatoes, made irresistible by Parmigiano Reggiano Vacche Brune 24 months. All scented with a sprinkle of fresh parsley and a pinch of sweet paprika for a gourmet touch.
Wash and cut the cauliflower into florets, peel the potatoes and cut them into cubes. Thinly slice the leek.
In a saucepan, heat the extra virgin olive oil and sauté the leek for 2 minutes without browning it.
Add the cauliflower and potatoes, stir and let them flavor for 2 minutes. Cover with hot vegetable broth, bring to a boil and cook over medium heat for about 20 minutes, until the vegetables are soft.
Remove from heat and blend everything with an immersion blender until smooth. Return to low heat, add the grated Parmigiano Reggiano Vacche Brune and stir until melted and the velouté is creamy. Season with salt and pepper.
Pour the velouté into bowls, garnish with a sprinkle of sweet paprika, grated Parmigiano Vacche Brune, and chopped fresh parsley. Serve immediately, perhaps with toasted bread croutons.
Store in the refrigerator in an airtight container for 2 days. Gently reheat before serving, adding a splash of broth or water if necessary.
Italia, Emilia Romagna
| Energy (kcal) | 57.68 |
| Carbohydrates (g) | 3.34 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 3.28 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 3.41 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.22 |
