Crema di Parmigiano Spread
Denise Landis is the founder & CEO of The Cook's Cook.
Be sure to use high quality ingredients in this Crema di Parmigiano spread. You will notice the difference. Note that the intensity of truffle oil can vary, so flavor the mixture cautiously. This spread is excellent served on very thin rounds of red radish that have been soaked in ice water, much the way the French serve radishes with butter. Of course, it is also good with crackers and crusty bread.
- Servings Makes about 118 ml (½ cup)
Ingredients
- 227 grams (8 ounces) aged Parmigiano Reggiano, broken into chunks
- 10 ml (2 teaspoons) white truffle oil, or as needed
- 10 ml (2 teaspoons) dry white wine, or as needed
Preparation
In a food processor, chop the cheese into coarse crumbs. Add the oil and wine, and process just until the mixture is in fine crumbs. Taste it; it should have some flavor and aroma of truffle without being overwhelming.
Process again just until the mixture is cohesive but still crumbly. If it forms a paste it will still be excellent, but try to avoid overprocessing. Pack the spread into a container and refrigerate. Allow to warm to a spreadable consistency before serving.
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Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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This is brilliant Denise! I luv a good Aperol spritz and cannot wait to pair it with a good cichetto!!! Truffle oil!!!