In a casserole we heat the oil and butter and sauté the chopped onion until it is transparent, without taking color.
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| Ingredients to make lombard cream and Parmesan cheese: |
| 1 col lombard median 1 median onion 1 clove of garlic 1 1/2 liter of meat or bird broth 200 grams of Parmesan cheese 3 tablespoons of olive oil 1 tablespoon of butter soup newly ground black pepper Nuez Moscada freshly grated salt |
Ingredients to make lombard cream and Parmesan cheese:
2. Add the chopped garlic and sauté briefly.
3. Next, add the lombard cut into fine julienne and sauté to mix well with oil, onion and garlic.
4. We incorporate the broth and lead to boiling, lower the heat and cook until the Lombard is tender.
5. Once the worm is cooked, we introduce the blender in the casserole out of the fire and crush until we get a fine cream.
6. We pass through the Chinese strainer until we get a cream without stumbling.
7. We put the season of seasoning (salt, black pepper and nutmeg).
8. If the cream is excessively thick, add more broth until you get the desired consistency.
9. We serve in cups without handles and at the last moment, we add a very thin sheets of Parmesan cheese and, if you want, some fried bread rich.
10. For 4 people.
