<p>The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.<br> <br> In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat. </p>
Category: not set
Cuisine: not set
1 1/2 cups heavy cream
5 Tbs. unsalted butter
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
1 lb. <a href="http://www.williams-sonoma.com/r
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