Method
1
Bring milk and cream to a simmer, add Parmigiano Reggiano a little at the time, stir till melted.
2
Mix passata with cream, vegetable stock, smoked paprika and bring to a simmer, season well.
3
Serve soup in bowls, garnish with sliced Prosciutto di Parma, Parmigiano Reggiano crisp, and drizzle with Parmigiano cream sauce
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
400 g tomato passata
100 g fresh cream
1 tbsp smoked paprika
200 ml vegetable stock
40 g Prosciutto di Parma, thinly sliced
100 g Parmigiano Reggiano ‘crust’ cut into 2cm pieces, cooked in Microwave for 20-30sec
1 tbsp teaspoon of smoked paprika to garnish (optional)
Basil leaves to garnish
Salt & pepper
Parmigiano Reggiano cream sauce
125 ml fresh cream
50 ml fresh milk
100 g Parmigiano Reggiano (24m), grated
Ingredients
400 g tomato passata
100 g fresh cream
1 tbsp smoked paprika
200 ml vegetable stock
40 g Prosciutto di Parma, thinly sliced
100 g Parmigiano Reggiano ‘crust’ cut into 2cm pieces, cooked in Microwave for 20-30sec
1 tbsp teaspoon of smoked paprika to garnish (optional)
Basil leaves to garnish
Salt & pepper
Parmigiano Reggiano cream sauce
125 ml fresh cream
50 ml fresh milk
100 g Parmigiano Reggiano (24m), grated
