©Sorella USA, L.L.C. 2012
Parma Valley Butter is made with 100% fresh milk cream from the Parma Region.
In the Parma Region, all producers of Parmigiano Reggiano use the cream from the milk used for the cheese to make butter.
Sorella has identified this wonderful butter and has packed it under the brand Parma Valley Butter. Sorella Parma Valley Butter is a natural product and has a white color and sweet aroma that makes it unique. Sorella Parma Valley Butter is excellent for cooking, baking or as spread or garnish and is prized by gourmet chefs and home cooks alike.
|ITEM NUMBER||ITEM DESCRIPTION||PACK/SIZE||NET WEIGHT||GROSS WEIGHT||CASE DIMENSIONS (LxWxH)||CASE CUBE||PALLET BLOCK||PALLET TIER||PALLET TOTAL|
|10062||Parma Valley Butter||20/8.8 OZ||11 LB||12 LB||13.25x10x3||0.23||10||5||50|
fine sea salt
3 tablespoons Sorella Parma Valley Butter
14 ounces fresh tagliatelle, or dried tagliatelle
1/2 cup grated Sorella Parmigiano Reggiano cheese
30 fresh sage leaves
Bring a large pot of salted water to a boil. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving 1/4 cup pasta cooking water, drain pasta and Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately.
Makes 4 servings.
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Sorella Asiago Pressato Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Makes 8 servings.
1 pie crust (refrigerated)
2 tablespoons olive oil
1/2 teaspoon garlic (minced)
1 onion (chopped)
1/2 cup bacon (cooked about 4 slices)
1 cup chicken (pre cooked chopped)
8 ounces spinach (frozen, chopped thawed squeezed to drain)
1 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cheddar cheese (shredded)
1 1/2 cups Sorella Asiago Pressato cheese (shredded)
1/2 cup heavy whipping cream
Preheat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine.
Remove from heat; transfer mixture to large bowl. Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
Makes 8 servings.