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
mix the softened butter, sugar and egg in a cup.
Take the biscuits, one by one and immerse them in milk for a few seconds; then place them in a trey, forming a 4x5 rectangle.
Spread half of the prepared butter on the biscuits and cover the layer of butter with other 20 biscuits dampened in milk.
Add the remaining butter and sugar mixture and the cocoa and mix it evenly.
Spread it on the rectangle and cover with another layer of biscuits dampened in milk.
Place in the fridge.
Leave it to soften a quarter of an hour out of the fridge before serving.
Mattonella cake
| Ingredients | |
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• 125g of Parmareggio butter • 1 sachet of icing sugar • 1 cup of milk • 2-3 table spoons of unsweetened cocoa powder • 60 biscuits • 1 egg |
Preparation
mix the softened butter, sugar and egg in a cup.
Take the biscuits, one by one and immerse them in milk for a few seconds; then place them in a trey, forming a 4x5 rectangle.
Spread half of the prepared butter on the biscuits and cover the layer of butter with other 20 biscuits dampened in milk.
Add the remaining butter and sugar mixture and the cocoa and mix it evenly.
Spread it on the rectangle and cover with another layer of biscuits dampened in milk.
Place in the fridge.
Leave it to soften a quarter of an hour out of the fridge before serving.
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