A soft and velvety cream that enhances the delicacy of cauliflower and potatoes, made irresistible by the 24-month Brown Cow Parmigiano Reggiano. All seasoned with a sprinkle of fresh parsley and a dash 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 letting it brown.
Add cauliflower and potatoes, stir and let them infuse 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 you get a smooth cream. Return to low heat, add the grated Brown Cow Parmigiano Reggiano and stir until it has melted and the cream is creamy. Adjust with salt and pepper.
Pour the cream into bowls, decorate with a sprinkle of sweet paprika, grated Brown Cow Parmigiano and chopped fresh parsley. Serve immediately, perhaps with toasted bread croutons.
Store in the refrigerator in an airtight container for 2 days. Gently heat before serving, adding a splash of broth or water if necessary.
Italy, 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 |
