How to prepare Parmesan fondue without cream
Parmesan fondue is a delicious, versatile cheese sauce that can be used to enhance crostini, season first courses (primarily tortellini and passatelli, but also potato tortelli or gnocchi), and even as a base for other dishes where vegetables that pair well with Parmesan, such as asparagus, are added. This easy and quick recipe is often prepared using liquid cream. Today, however, we will explain how to make Parmesan fondue without cream (and eggs!).
The recipe for Parmesan fondue without cream
Ingredients:
- 200 g of 18-month aged Parmigiano Reggiano
- 500 ml whole milk
- 50 g soft butter
- 50 g 00 flour
Preparation:
- In a high-sided saucepan, gently melt the butter.
- Add the sifted flour to the saucepan, then stir regularly with a whisk to prevent lumps from forming.
- Continue stirring for a few minutes, then pour the warm milk into the saucepan and continue cooking over low heat.
- When you have obtained a thick and creamy sauce, add the grated Parmigiano Reggiano and stir until well combined.
At this point, your Parmesan fondue without cream is ready to season your first courses or to enhance your most delicious appetizers!
