Paruch (Farinaccio - Chenopodioideae) butter and cream. "Paruch" is the name used in the Bergamo valleys and to define common herb that is cooked like spinach. A slightly more elaborate recipe is this:
- Browse through the planting and use only the leaves.
- Wash them in cold water.
- Place in a pan capable a nice knob of butter over medium heat and let it imbiandire.
- Insert the drain and leaves them alive enough to cook until softened appear.
- Add salt, half cup of fresh cream and parmesan cheese.
- Let the cream cheese and form a smooth cream, then serve.
HELLO AND ENJOY!
Article by Frank S.
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