Spaghetto cooked in 48-month creamy smoked Parmigiano Reggiano extraction | Chef Recipes | Reporter Gourmet S.r.l.
Spaghetto cooked in 48-month creamy smoked Parmigiano Reggiano extraction and extra virgin olive oil | Michelangelo Mammoliti
Ingredients
- 1.2 l natural microfilmed water
- 200 g crusts of 24-month Parmigiano Reggiano cheese
- 400 g Gragnano spaghetti
- 400 g of cream
- 200 g Parmigiano Reggiano 48 months
- 4 g of salt
- 1 g pepper
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