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Cream Sauce using Paolo Rustichelli's "Vecchio" Traditional Balsamic Vinegar of Modena (ABTM)


20g (.7oz) of Parmigiano Reggiano made from the Vacca Bianca Modenese seasoned for 24 months
1 Tbsp of Paolo Rustichelli's ABTM


Put the Parmigiano Reggiano and Paolo Rustichelli's "Vecchio" ABTM in a bowl. Place the bowl in a pan with water simulating the bain-marie method and heat until the cheese becomes a fluid cream (about 7-8 minutes).

This cream goes well on slices of cotechino, zampone or even white meat.