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Crema da Cucina Chef Italo is a vegetable fat based cream with a distinctive and creamy texture to add taste to your dishes. It’s an ideal substitute for milk based cooking cream to season pasta, rice, meat, vegetables or any other dishes.

No hydrogenated fats. Gluten free.

RECIPES & IDEAS

Spaghetti with Gorgonzola and Parmigiano Reggiano

 

Serves                        4

Cooks in          15 minutes

Difficulty         super easy

 

Ingredients:

  • 400 g spaghetti
  • 150 g Gorgonzola cheese
  • 100 g freshly grated Parmigiano Reggiano cheese
  • 50 ml Crema da Cucina Chef Italo
  • 1 tablespoon butter
  • pepper

 

Cook the spaghetti in abundant salted water. In a saucepan, melt the gorgonzola cheese with the butter; add the Crema da Cucina Chef Italo and 50 g of Parmesan cheese, mix well to make a creamy mixture. Drain the spaghetti when “al dente” and put them in the cheese sauce adding the remaining Parmesan and some freshly-ground pepper.

Rice with saffron

 

Serves                        4

Cooks in          15 minutes

Difficulty         super easy

 

Ingredients:

  • 320 g rice
  • 1 package saffron
  • 1 shallot
  • 150 ml Crema da Cucina Chef Italo
  • butter
  • freshly grated Parmigiano Reggiano cheese
  • salt and freshly ground black pepper

 

Finely chop the shallot and fry gently with a knob of butter. When it has softened, add the Crema da Cucina Chef Italo and the saffron dissolved in a little warm water. Leave to thicken for some minutes, then salt, pepper, and turn off the heat. Boil the rice, drain and pour into the pan with the sauce. Mix over the heat for some moments, then serve sprinkled with grated Parmesan cheese.

Vegetarian ravioli

 

Serves                        6

Cooks in          50 minutes

Difficulty         not too tricky

 

Ingredients:

For pasta

  • 500 g all-purpose flour
  • 5 eggs
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch salt

For filling

  • 1 kg spinach
  • 200 g ricotta cheese
  • 200 ml Crema da Cucina Chef Italo
  • 150 g butter
  • 3 egg yolks
  • 150 g freshly grated Parmigiano Reggiano cheese
  • freshly ground black pepper

 

 

Steam or cook in a little hot water the spinach (previously thoroughly washed), drain, chop it up and finely sieve. Flavor the puree with 20 g of butter, transfer to a bowl, leave to cool, and add to it the sieved ricotta, egg yolks and 75 g of Parmesan cheese. Season with salt and pepper.

 

Prepare some dough with 500 g of sieved flour, 5 eggs, a tablespoon of oil, and a pinch of salt. Knead the dough, leave it to rest, and roll out two large sheets. Put one of the two sheets well stretched-out on a lightly floured surface and line up on top, at a regular distance, some fairly small dollops of filling. Cover with the second sheet and join the two sheets by pressing the empty spaces with the tips of the fingers. With a toothed pasta-cutter, cut out some squares of about 4 cm inches per side.

 

Line these up far apart on a tray covered with a lightly floured napkin. Cook the ravioli in abundant, lightly salted boiling water, drain as soon as they float to the surface, arrange on a heated plate (if possible oval), and dress with the remaining butter, softened and scattered in small pieces, the boiling Crema da Cucina Chef Italo and the remaining Parmesan cheese. Serve immediately.