Ingredients to make Lombard and Parmesan cheese cream:
- 1 medium red cabbage
- 1 medium onion
- 1 clove garlic
- 1 1/2 liters of meat or poultry broth
- 200 grams of Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon of butter
- freshly ground black pepper
- freshly grated nutmeg
- Salt
How to make Lombard and Parmesan cheese cream:
- In a saucepan, heat the oil and butter and sauté the chopped onion until transparent, without turning color.
- Add the minced garlic and fry briefly.
- Next, add the red cabbage cut into fine julienne strips and fry until it mixes well with the oil, onion and garlic.
- Add the broth and bring to a boil, lower the heat and cook until the red cabbage is tender.
- Once the red cabbage is cooked, place the blender in the pan off the heat and blend until you get a fine cream.
- We pass through the Chinese strainer until we get a smooth cream.
- We put the point of seasoning (salt, black pepper and nutmeg).
- If the cream is too thick, add more broth until the desired consistency is achieved.
- We serve in cups without handles and at the last moment, we add a very thin slice of Parmesan cheese and, if desired, some fried bread croutons.
