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Company Logo Latteria Soresina

Trofie with cream and balsamic vinegar

Course

First

Time

20 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FOR THE PASTA
400 g Trofie pasta
500 ml Latte Soresina
50 g Burro Soresina LattePanna
40 g flour 00
150 g Grana Padano Cheese Pearls

TO GARNISH
Grana Padano Cheese Pearls to taste
Balsamic vinegar of Modena IGP

granelli di bontà
Trofie with cream and balsamic vinegar

PREPARATION

  1. Melt the Burro Soresina LattePanna in a saucepan. Once the butter has melted, add in the flour and whisk by hand for one minute. Pour in the Latte Soresina and continue stirring to prevent lumps from forming. Let thicken, stirring over low heat.
  2. Remove from the heat and add in the Grana Padano Cheese Pearls. Stir quickly to melt the cheese. Place the Grana Padano cream in a large pan and set aside.
  3. Boil the trofie pasta in plenty of salted water until al dente. Drain, setting aside a ladle of the cooking water. Add the pasta to the pan with the Grana Padano cream and stir, adding a little of the pasta water if necessary to adjust the consistency.
  4. Portion onto the serving plates and garnish with a sprinkling of Grana Padano Cheese Pearls and drops of Balsamic Vinegar of Modena IGP.
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