Balanzoni with Parmesan cream
Balanzoni are a typical stuffed pasta from Bologna, a kind of green cappelletti filled with mortadella, ricotta, and spinach. In this case, we present them with a versatile recipe that pairs perfectly with many different types of pasta: Parmesan cream!
How to prepare Balanzoni with Parmesan cream
Ingredients for 4 people:
- 2 packs of Rossi fresh Balanzoni pasta
- 200 g of grated Parmigiano Reggiano
- 500 ml of whole milk
- 50 g of all-purpose flour
- 50 g of butter
Preparation
- Heat the milk in a small saucepan and bring it to a boil.
- In another small saucepan, melt the butter over very low heat.
- Add the sifted flour to the melted butter and whisk quickly until you obtain a smooth roux.
- At this point, gradually add the hot milk, continuing to whisk to prevent lumps from forming.
- Keep stirring until the mixture thickens.
- Add the grated Parmigiano Reggiano and stir until it is completely melted.
- Cook the Balanzoni in plenty of salted water, then drain them al dente and coat them with the Parmesan cream.