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30 CHEESE AGE 30 MONTHS

RECIPE SPINACH AND POTATOES SOUP

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Ingredients
  • 4 cups spinach
  • 4 potatoes
  • 1/2 cup milk cream
  • 1/2 cup Parmigiano Reggiano® cheese
  • Traditional Balsamic Vinegar from Modena or Reggio Emilia
  • 1/2 onion
  • 1 tbsp butter
  • water
  • salt
PREPARATION

  • Julienne cut the onion and sauté in butter. Clean the spinach, wash it and add to the onion. Sauté the spinach until limp without covering, add the thinly sliced potatoes, a pinch of salt and lastly the freshly grated Parmigiano Reggiano cheese.

  • Cook for a few minutes and add enough water to cover the ingredients. Leave to boil for 15 minutes, then mix the ingredients in a blender. Add the milk cream and mix. Serve the spinach soup and decorate the dish with Parmigiano Reggiano cheese petal-shaped slivers and a dash of Traditional Balsamic Vinegar.

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