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Parmesan cream: the recipe for a tasty and versatile sauce

Parmesan cream: the recipe for a tasty and versatile sauce

The parmesan cream it is a tasty, fragrant and easy to prepare sauce: to make it you just need to add plenty of grated Parmesan cheese to the classic béchamel sauce. It is an ideal preparation for making delicious dishes antipasti o finger food: for example, it can be spread on canapés, or also used as a combination with main courses of meat, to season pasta, risotto, gnocchi, lasagnaor for the preparation of timbales, quiche and flans. A truly versatile recipe with an intense flavor, excellent for enriching your dishes: the preparation is really easy and quick, to be done even at the last minute.

When making the sauce, remember to do not add too much salt, given the flavor of the Parmesan: if necessary taste, once the sauce has cooled slightly, and adjust accordingly. As with the preparation of the béchamel, you can add a little more to the parmesan sauce nutmeg, to make it more aromatic; alternatively you can use half a dose of Parmesan and half of pecorino, in order to give a more intense flavor.

How to prepare the Parmesan cream

Grate the cheese and collect it gradually in a bowl 1or blend it with a food processor.

Collect the butter in a thick-bottomed saucepan and let it melt gently 2.

Add the starch and mix quickly with a whisk, then brown the roux 3.

Add the milk slowly, stirring constantly with a whisk 4. Then let it thicken over low heat, stirring constantly.

Add a sprinkle of nutmeg 5a pinch of salt and continue to cook.

Remove the béchamel from the heat and add the grated cheese 6then mix with a whisk until completely dissolved, eventually returning the sauce to low heat.

Transfer the Parmesan cream to a gravy boat 7.

Serve as an accompaniment, or use it for gratinating 8.


If you prefer a more liquid Parmesan cream, reduce the amount of flour by about 20 grams: it will be ideal for seasoning pasta. Instead, you just need to increase the dose of flour by 20-30 grams to make it denser and thus make it ideal for the preparation of appetizers.


You can keep the Parmesan cream in the fridge for a maximum of 3 days, covered with cling film or inside an airtight container.

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