Ingredients
- 50 g di Parmigiano Reggiano, a pezzi
- 500 g di acqua
- 500 g di cavoletti di Bruxelles
- 500 g di latte intero
- 40 g di burro
- 50 g di farina tipo 00
- ½ cucchiaino di sale
- 2 pizzichi di pepe nero macinato
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