Panna da cucina' means 'Cream for cooking'. It's indeed creamy, but to our great delight, it has almost half the fat of heavy cream or whipping cream, so you can still enjoy your favourite creamy dishes without breaking your New Year's resolutions!
Panna da cucina is used mainly in savory main dishes. You can add it like a ready to use cream sauce to pastas, tortellini, chicken, beef, seafood dishes, baked casseroles, soups, and anything that needs a creamy luscious taste and texture. Just make sure to add it in the very last step of your food preparation, as it does not require much cooking.
It cannot be whipped and the product is shelf stable until opened.
Here's a recipe you can use Panna in:
Tagliatelle Porcini ai Funghi, Piselli, e Panna(Tagliatelle with Porcini Mushrooms, Peas and Cream)
- 250gr Tagliatelle ai Porcini or Tartufo
- 150 gr Pprosciutto Cotto from Italy diced
- 35-40gr Dry Porcini Urbani
- 1cup Green Peas Frozen or Fresh
- 200 ml Panna da Cucina
- 40 gr Butter
- 50 gr Parmigiano Reggiano grated
- 1 Pinch Nutmeg
- Satl and Pepper to taste
Soak porcini in hot water and set aside. Put butter in a large skillet on med high heat add the prosciutto and brown for a few minutes then add the peas. Strain the porcini reserving the water and add them to the skillet. Toss to coat in butter and once the peas have thawed add the panna da cucina. Stir and add salt and pepper to taste as well as a pinch of nutmeg. Add some of the porcini water to loosen the sauce if necessary. Simmer on very low while the pasta cooks. Strain the pasta reserving some of the water. Add the pasta to the skillet and toss to coat with sauce. Keep adding the porcini or the pasta water to loosen. Serve topped with a generous spoonful of parmigiano and enjoy.