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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
Guidelines
In a bowl, combine half of the sugar with the butter and then add the egg yolks. Mix until a homogeneous mixture is obtained then add the sifted flour, baking powder, cocoa and vanilla abstract. Chop the chestnuts in syrup and add them to the mixture. In another bowl, whisk the egg whites until stiff and add the remaining sugar (100 g), then combine the two compounds and mix gently. Pour the dough into a greased and floured springform pan of about 26 cm in diameter. Bake in a preheated static oven at 180 ° C for 40 minutes. Once cooked, let it cool and add the chestnut cream to half of the cake, as a filling, and on top as a garnish. Finally decorate with some whole chestnuts and, if desired, with chestnut flakes along the entire edge of the cake.
In a bowl, combine half of the sugar with the butter and then add the egg yolks. Mix until a homogeneous mixture is obtained then add the sifted flour, baking powder, cocoa and vanilla abstract. Chop the chestnuts in syrup and add them to the mixture. In another bowl, whisk the egg whites until stiff and add the remaining sugar (100 g), then combine the two compounds and mix gently. Pour the dough into a greased and floured springform pan of about 26 cm in diameter. Bake in a preheated static oven at 180 ° C for 40 minutes. Once cooked, let it cool and add the chestnut cream to half of the cake, as a filling, and on top as a garnish. Finally decorate with some whole chestnuts and, if desired, with chestnut flakes along the entire edge of the cake.
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