The Parmigiano Reggiano cheese is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the left of the river Reno and Mantua to the right of the river Po. Only raw milk produced in the area of origin is used to produce Parmigiano Reggiano cheese. It is special milk, with a unique and intense bacterial activity by the autochthonous microbial flora, and influenced by environmental factors, especially the local forage, grass and hay. Parmigiano Reggiano cheese is used in multiple dishes in Italy. Here's a recipe for Saffron Parmigiano Reggiano pudding.
Parmigiano Reggiano Pudding with Saffron
Whisk the eggs and mix in the Parmigiano Reggiano, milk, and cream, salt and, if you like, a little pepper. Whisk well to prevent lumps forming, and then pour into small greased foil cups. Arrange on a tray, cover with cling film and steam bake for approximately 32 minutes at 80°C. In the meantime prepare the saffron-flavoured béchamel. Coarsely chop the saffron threads and soak them in a bit of warm milk. Melt the butter and whisk in the sifted flour, while stirring with a whisk. Gradually pour in the hot milk and saffron, and keep stirring. Remove the béchamel from the heat before it is too thick and add a pinch of salt. Once the puddings are out of the oven, allow them to cool down. When lukewarm, turn them out onto a plate and dress with a ladleful of béchamel.
125 g milk
125 g cream
125 g Parmigiano Reggiano
Salt and pepper to taste
50 g flour type “00”
50 g butter
500 ml of milk
Saffron Threads 0.1g
Salt to taste
Butter for greasing
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