RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Roll out the dough into thin sheet, cook in plenty of salted water and spread on a cloth to dry, sprinkling some grated Parmigiano Reggiano.
Clean and slice the porcini mushrooms, heat the oil and the clove of garlic and saute quickly; finally, add salt and pepper and sprinkle the chopped parsley.
Prepare a light bechamel sauce and, once cooked, remove from the heat and add the Parmigiano Reggiano Cream; then add the previously whipped cream.
Prepare three layers of lasagna and brown in the salamander. Serve with a few drops of vinegar.
Lasagna with porcini mushrooms dressed with balsamic vinegar and parmigiano cream
| Ingredients | |
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375g of fresh lasagne 1050g of porcini mushrooms 3g of fresh garlic 10.5g of parsley 200g of fresh whole milk 300g of Parmareggio Parmigiano Reggiano Cream 15g of 00 flour 15g of Parmareggio butter 120g of fresh cream 45g of extra-virgin olive oil 7.5g of salt and pepper 12g of Balsamic Vinegar glaze |
Preparation
Roll out the dough into thin sheet, cook in plenty of salted water and spread on a cloth to dry, sprinkling some grated Parmigiano Reggiano.
Clean and slice the porcini mushrooms, heat the oil and the clove of garlic and saute quickly; finally, add salt and pepper and sprinkle the chopped parsley.
Prepare a light bechamel sauce and, once cooked, remove from the heat and add the Parmigiano Reggiano Cream; then add the previously whipped cream.
Prepare three layers of lasagna and brown in the salamander. Serve with a few drops of vinegar.
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