Parmigiano Cream Sauce
Category: Sauces & Dips
Serves: 4
This Parmigiano Cream Sauce is the perfect addition to any dish that calls for a rich, cheesy sauce. With its creamy texture and nutty, bold flavor, it pairs wonderfully with pasta, vegetables, and meats. The steps to prepare this sauce are simple and straightforward, ensuring a smooth, velvety result that will impress anyone who tastes it. Let’s dive into how to create this classic Italian sauce from scratch, using just a few quality ingredients.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Parmigiano Reggiano DOP | 200g |
| Whole milk | 500g |
| All-purpose flour (00) | 50g |
| Butter | 50g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 7g |
| Carbohydrates | 15g |
| Fat | 14g |
| Saturated Fat | 9g |
| Fiber | 0g |
| Sugars | 7g |
Instructions:
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Heat the Milk: Start by heating the whole milk in a medium-sized saucepan. Keep the heat on low, ensuring that the milk is warm but does not come to a boil. The goal here is to gently warm the milk, making it easier to combine with the roux (flour and butter mixture) later. Stir occasionally to avoid any scalding.
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Prepare the Roux: In a separate saucepan, melt the butter over medium-low heat. Once the butter has fully melted and is bubbling gently, sift in the flour gradually. Stir continuously with a whisk to create a smooth paste. The roux should be pale golden in color and free of lumps. This will act as the thickening base for your sauce.
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Combine Milk and Roux: Slowly pour the warm milk into the roux, about a little at a time, while whisking constantly. This ensures a smooth integration of the two ingredients without any lumps forming. Continue to add the milk gradually, keeping the whisk moving to prevent the mixture from thickening prematurely.
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Simmer and Thicken: Once all the milk is incorporated, reduce the heat to low and continue stirring. The sauce should gradually begin to thicken as it simmers. Allow it to cook gently for about 5-10 minutes until it reaches a creamy, custard-like consistency. Be sure to stir frequently to avoid burning or sticking at the bottom of the pan.
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Add the Parmigiano: Once the sauce has thickened, remove the saucepan from the heat. Gradually add the freshly grated Parmigiano Reggiano cheese to the sauce, stirring constantly. The cheese should melt completely, leaving you with a smooth and creamy texture. If the sauce feels too thick, you can add a splash of warm milk to adjust the consistency.
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Final Consistency Check: The final consistency of your Parmigiano cream should be thick and velvety. If you scoop up a spoonful of the sauce and let it fall back into the pan, it should rest on the surface for a moment before gently sinking. This thick, creamy texture is perfect for coating pasta or drizzling over vegetables.
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Serve or Store: Now your creamy Parmigiano sauce is ready to use! You can pour it over your favorite pasta for a classic dish, drizzle it over roasted vegetables, or even use it as a decadent topping for meats. This sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
This Parmigiano Cream Sauce is an easy yet indulgent recipe that brings a touch of Italian elegance to any meal. Its rich, creamy texture and bold cheese flavor make it the perfect complement to a variety of dishes, from pasta and risotto to vegetables and baked goods. Whether you’re preparing a weeknight dinner or impressing guests at a dinner party, this sauce is sure to be a hit.
