crema di parmigiano

Creams: Some recipes

Autumn has arrived and the days have become darker and colder.
After work you just want to relax yourself and warm up a bit? A soft and  hot cream could be perfect for you!
Here are some tasty recipes to try, also very usefull to introduce your kids to vegetables!

Recipes:

Red garlic cream and raw seafood

Ingredients: red garlic, potatoes, water, extra virgin olive oil, raw seafood.

METHOD:
Clean the garlic, cut it in a half and boil it for 5 times in clean water.
Cut the potatoes and cook them at 95°C for 45 minutes in a pot full of water. Add salt and bay leaves.
After 45 minutes, remove the bay leaves and add the garlic. Continue to cook it for 9 minutes at 75 ° C.
Stir the mixture gently.

Serve the garlic cream and put raw seafood over it, with extra virgin olive oil.

Parmesan cream and balsamic vinegar from Modena

Ingredients: Parmesan cheese, vegetable broth, cream, extravirgin olive oil, salt and pepper.

METHOD:
Put the grated Parmesan cheese, the vegetable stock, the cream in a pot and cooked them at 60 ° C for 15 minutes.
Stir the mixture. Add salt and pepper to taste.

Serve the Parmesan cream with a bit of balsamic vinegar from Modena and a piece of Parmesan cheese.

Cauliflower cream and red mullet

Ingredients: red mullet, white cauliflower, natural mineral water, white dry Martini, white onion, cilantro, parsley, extravirgin olive oil, salt and pepper.

METHOD:
Clean the red mullet fillets and set aside.
Put the onion, coriander and parsley in a pot and add a little extravirgin olive oil to fry.
Add the red mullet scraps and simmer with white dry Martini until reduced.
Add the mineral water and cook at 95 ° C for 30 minutes.
Stir the mixture slowly.
Then filter the mixture and put the “soup” inside the pot.
Now add the cauliflower into small pieces and continue cooking for another 30 minutes, still at 95°C.
Stir the mixture evenly during and after cooking.
Add salt and pepper to taste.

Serve the cauliflower cream with the red mullet fillet.

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