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Parmigiano Reggiano

Features of the product
Whole wheels
Packaged items

Cream spread of Parmigiano Reggiano

Packaged items

Grana Padano

Features of the product
Whole wheels
Packaged items

Other products

Packaged items
Consorzio del Formaggio Parmigiano-Reggiano Consorzio per la Tutela del Grana Padano
Home page - Our products - Cream spread of Parmigiano Reggiano - The Chef advises

Parmigiano Reggiano

Cream spread

The Chef advises:

"Give the following recipes your personal touch by adding Parmigiano Reggiano Cream, Plain, with Pore Mushrooms or Truffle; they will get a great success!"

Omelette

Ingredients for 4 people:
1 tub 125 gr of Parmigiano Reggiano Cream, 6 fresh eggs, 50g butter, salt.
Preparation:
Break the eggs in a bowl and combine gently.
Melt the butter in a pan, pour in the egg mixture into the pan tilting it so the pan is evenly covered and cook to desire.
Add the Parmigiano Reggiano Cream, heat for one minute so that it melts slightly and, if desired, add other ingredients of your choice (ex. cooked ham). Then, with a wooden spatula lift one edge of the omelette and fold over into two or three.

Risotto

Ingredients for 4 people:
350 gr rice, 1 tub 125 gr Parmigiano Reggiano Cream, 50 gr butter, ½ lt meat broth, 50 gr onion.
Preparation:
In a pan brown the chopped onion with butter and add the rice. Mix well 'till end of cooking by regularly adding broth.
Season with Parmigiano Reggiano Cream.

Pizza

Ingredients:
1 pizza base already with tomato, 1 tub 125 gr Parmigiano Reggiano Cream, fresh basil, origan, extra virgin olive oil.
Preparation:
Spread on the pizza Parmigiano Reggiano Cream, add origan and fresh basil.
Put into oven at 200°C for ab. 5 minutes, add 2 tblsp extra virgin olive oil, season as you like.

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