Chitarrine with Parmigiano Reggiano cream, pink pepper and aromatic herbs

Pasta&Ricea few minutes24 months


360 g Chitarrine pasta

500 ml milk

50 g butter

250 g Parmigiano Reggiano

pink pepper to taste




Heat up the milk without bringing it to the boil. Meanwhile melt the butter in a pot. Pour the hot milk and continue stirring to prevent the formation of lumps. Remove from the heat and add the grated Parmigiano Reggiano. Stir quickly to allow Parmigiano Reggiano to melt. Cook the pasta in abundant salted boiling water. Drain and dress it with the Parmesan cream. Finish the dish with milled pink pepper, the leaves of sage and marjoram and some slivers of Parmigiano Reggiano cheese.

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