Ingredients
500 ml full-cream fresh milk
50 g Parmigiano Reggiano Grated Cheese “Cascine Emiliane”
40 g flour
30 g butter
1 baguette
How to prepare:
Melt the butter in a pan and gradually sprinkle in the flour, mixing well with a whisk. Add the warm milk and use the whisk to obtain a smooth consistency. Cook the mix over a low heat, mixing constantly, until it thickens. Remove the pan from the heat and gradually sprinkle in the Parmigiano Reggiano Grated Cheese “Cascine Emiliane”, mixing it in well: the consistency of the cream must be such that it sticks to the surface of the spoon for a little before dropping off. In the meantime, prepare the crostini by slicing the baguette and toasting the slices in the oven for a few minutes. Serve the crostini with the Parmigiano Reggiano cream.
