Description
Parmesan fondue without cream is a beautiful cream cheese prepared with the addition of milk, butter and a little flour. Irresistibly thick and full-bodied, outstanding to be taken pleasure in as a rustic and winter season appetiser with croutons or toasted homemade bread while still warm. Likewise attempt it as a sauce for pasta or as a sauce in which to dip your preferred finger foods. Curious to attempt it? Discover the complete dish now.
Components
200 g of parmesan;
500 ml of entire milk;
50 g of soft butter;
50 g of 00 flour.
Directions
Melt the butter in a pan, include the sorted 00 flour and mix so that no swellings form. Brown the roux over medium heat while continuing to stir, then include the hot milk and continue preparing the sauce over low heat. As quickly as the sauce is thick, full-bodied and without swellings, include the grated parmesan and stir up until it liquifies entirely. The parmesan fondue without cream is all set to be served, still hot and steaming.
