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Creme
CREMA AI QUATTRO FORMAGGI
Four-cheese cream
Code: 28     6028     
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Description
Four-cheese cream made from Parmesan cheese, Emmental, Fontina and Italico melted with butter.
 
Ingredients
Cheeses (Italico,23.5% min., Emmental 14,5%min, , Fontina D.O.P. 10.5% min, Valdostana, Parmigiano Reggiano D.O.P. 3,5% min.) (52%min.), water, butter( 14% min.), emulsifying salts: polyphosphates and sodium citrate.

Technical Data
Code
Package
Net Weight
Packing
S.L.
6028
1/1
800 g
6 boxes
24 months
28
1/1
800 g
24 boxes
36 months

Ideal use
Pizza
Bruschette
First course
Main course

Directions and Serving Suggestions
As Is   Prepared

This product is ideal: as a condiment for first courses; for meat and vegetable recipes; excellent for garnishing eggs, pizzas, focaccia, tarts and vol-au-vents.For more ideas and tips, visit the “recipes” section at: www.greci.com

FOR BRUSCHETTA
Toast the bread and spread with the cream sauce; garnishing as desired.For more ideas, see also the “Viva la Bruschetta” recipe collection
FOR FIRST COURSES
Pasta cook the pasta, then dilute the sauce with a little of the cooking water. Pour over the pasta;
Rice toast the rice in the pan; cook the rice, gradually adding stock, before adding the cream sauce.
Vellutata add the cream sauce to liquid béchamel
Filling for pasta mix the cream together with the ricotta-based compound
FOR MAIN COURSE MEAT DISHES
Mix together with the meat (veal, pork and turkey) and the other ingredients necessary to prepare the “basic minced meat “ stuffing for roasts and roulades


 
Sales Notes
Top-quality cheeses all the cheeses used (Parmigiano Reggiano - Fontina Valdostana) boast a DOP trademark, and are thus quality-guaranteed by the respective consortia in their place of origin
Ideal recipe: a fine layer of the cream spread on a toasted bruschetta makes the bread impermeable and enhances the flavour of the garnishes chosen; when used to enrich “basic minced meat” stuffing, it renders the mix soft and easy to work with; thanks to the emulsifying salts it melts easily when heated (on the hob or in the microwave), thus making it ideal for seasoning first courses, with the addition of the chef’s own ingredients (e.g. typical local cheeses).
Delicate rounded, extremely pleasant flavour which does not smother the taste of the other ingredients used along with it in recipes, thus enhancing the end result.
High yield: enhanced by the easily spreadable consistency of the cream

Technical Data and Instructions

Instructions:
Before opening: store in a cool, dry place.
After opening: keep the product refrigerated in suitable hygiene conditions and use within 2-4 days.
 
Quantities
for 1100 g portion of PASTA 60 g (approx. 3 tbsp)
for 1 80 g portion of RICE 50 g (2 heaped tbsp.)
for 1 bruschetta (as a base) 20 g (approx. 1 tbsp.)
for 1 bruschetta (with cheeses) 40 g (approx. 2 tbsp.)
for 1 pizza (diam. 30 cm) 40 g (approx. 2 tbsp.)
to mix with 500 g of basic minced meat 40 g (approx. 1 tbsp.)

Yield
1320 PORTIONS OF PASTA
16 PORTONS OF RICE
40 BRUSCHETTAS
20 BRUSCHETTAS
20 PIZZAS
10 Kg OF BASIC MINCED MEAT



GRECI INDUSTRIA ALIMENTARE S.P.A.
via Traversante, 58 - 43122, Ravadese (PR) Italy
P.Iva 00726380348