$11.15
Parmigiano Reggiano is a hard PDO cheese, produced with raw cow’s milk, partially skimmed by surfacing without the addition of additives or preservatives. The production area of Parmigiano Reggiano includes the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantova.
Perfect with pappardelle, the cream is ready to be poured directly on the freshly drained pasta. To enhance the quality of the ingredients, it is advisable to mix well before use. For an even creamier consistency, heat the cream over low heat in a bain-marie or in a pan and stir in the pasta cooking water. Try it also on croutons. Try it also with lasagna, hamburger and meat cooked in the Swiss style. As about Risotto, add the cream during mixing.
Perfect with pappardelle, the cream is ready to be poured directly on the freshly drained pasta. To enhance the quality of the ingredients, it is advisable to mix well before use. For an even creamier consistency, heat the cream over low heat in a bain-marie or in a pan and stir in the pasta cooking water. Try it also on croutons. Try it also with lasagna, hamburger and meat cooked in the Swiss style. As about Risotto, add the cream during mixing.
Ingredients
For pasta:
For the filling:
For pasta:
For the filling:
Guidelines
Cut the sheet of puff pastry with a 5 cm pastry cutter into many small discs, until you get 24. With a second 2 cm pastry cutter pierce half of the discs. Beat the egg then brush the larger disc of dough, place the small one on top and press lightly. Brush the entire base for the vol-au-vent with the egg. Bake at 180 ° C in a preheated oven for about 10 minutes, until the dough is golden. Once cooked, leave the vol-au-vents to cool and fill with a generous spoonful of Parmigiano Reggiano spread. Place the stuffed vol-au-vents on a baking sheet covered with parchment paper and bake for another 3 minutes at 180 ° C.
Cut the sheet of puff pastry with a 5 cm pastry cutter into many small discs, until you get 24. With a second 2 cm pastry cutter pierce half of the discs. Beat the egg then brush the larger disc of dough, place the small one on top and press lightly. Brush the entire base for the vol-au-vent with the egg. Bake at 180 ° C in a preheated oven for about 10 minutes, until the dough is golden. Once cooked, leave the vol-au-vents to cool and fill with a generous spoonful of Parmigiano Reggiano spread. Place the stuffed vol-au-vents on a baking sheet covered with parchment paper and bake for another 3 minutes at 180 ° C.
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