Introduction: Parmesan Cheese Cream
Parmesan cheese is my favorite Italian contribution to the New World. Not being able to get enough of its nutty flavor and crystalline texture I use it constantly from mixing it in my morning omelet, topping a soup for lunch to adding it to fresh pasta for a simple evening meal. I came across the idea of creamy Parmesan when visiting the Italian booth at a gourmet food show and worked to develop my own recipe. It’s incredibly easy to make and can be used to top bruschetta, served with a salad, or as a base for an extraordinary pannini. Grazie!
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Step 1: Hard and Software
½ cup heavy cream
1 small garlic clove, peeled
1/8 teaspoon (a pinch) ground white pepper
½ cup Parmesan cheese, grated
liquid measure cup
dry measure cup
1-2 quart saucepan
Step 2: Heat the Cream
Pour the cream into a small saucepan, add the garlic clove. Heat on medium high until the cream begins to simmer. Watching carefully let the cream reduce for 60 seconds. Off heat, add the Parmesan cheese and stir constantly until completely melted. Stir in the pepper and transfer to a small bowl.
Step 3: Rest for 20 Minutes
Let rest at room temperature for 20 minutes until the heat dissipates.Cover and refrigerate for 2 hours until firm, retrieve the garlic clove and serve.
Domestic Parmesan-style cheese works well, too. Regular ground black pepper is fine; however, if you are fussy, you will not like the specks. This recipe can be made up to 2 days ahead; and in the unlikely event there is any leftover, refrigerate covered and consume within 48 hours.
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