Fluid and delicate, it is perfect for experimenting in the kitchen thanks to its ability to combine the ingredients of recipes with a more contemporary soul. A new harmony has arrived in the kitchen and it is called Chef Crema di Latte. We show you why, with three recipes signed by us
Chef we all know it. A brand that has made innovation its philosophy. Milk cream is the 2020 novelty, unprecedented on the market: we talk about a new consistency, new methods of use and a new packaging. In short, a new way of cooking. Designed to sauté and to be used in cooking, with its fluid consistency and delicate flavor it allows you to experiment in the kitchen, create new harmonies and new combinations of ingredients and tastes, suitable even for the most ethnic ones.
Not only that, Crema di Latte is suitable for both recipes salty that desserts… Little secret: it has better nutritional values than common spreadable cheeses! Last but not least, the packaging: the bottle is practical and convenient to use both because it is kept out of the refrigerator until opening, and because it is possible to dose the right amount without getting dirty but above all it can be recycled.
Let's test Crema di Latte!
We tried this new product and we did it together in three uses: in cooking to cook and sauté the ingredients of a first course, in a second for cooking meat and in the dough in a dessert. We tried it together with our chef Marco Cassin and the guest star Roberto Valbuzzi: the result of our test can be found on the profile of La Cucina Italiana, along with doses and recipe development. And here's what we learned.
In the pan for the first courses
To harmoniously combine the ingredients, mixing and binding the flavors for a creamy and full of taste result. Crema di Latte gives its best in a pan, to enhance the ingredients – or as we did – by adding it to vegetables for the dumplings of purple potatoes, spinach and almonds. Once added, it is left to simmer along with the rest of the ingredients. Thanks to its fluid consistency, it makes the sauce creamy and delicate, avoiding the "mappazzone" effect.
In a pan and in marinades for meat
By adding Milk Cream to the marinating the meat to make it soften and make the taste sweeter, and then proceed to cooking using the same cream of the marinade as a binder. It is a technique also used in international kitchens, and in fact we wanted to use the Milk Cream for our version of pork with red curry and mango.
In sweet but also salty doughs
To make the shortbread, Replacing a part of butter, to soften the leavened, the cakes and i plum cake salty or make delicious ganache. We have made one shortcrust pastry flavored with saffron, blueberry ganache and white chocolate. But it can be used for many other recipes such as pancakes, shortcrust pastry and muffins.
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