Homemade Panna da Cucina: Your Guide to Creamy Italian Cooking
Panna da Cucina is a key player in many of Italy’s most classic dishes. It is similar to whipping cream, however, this cooking cream has a much lower fat content and can not be found on shelves in the United States! Not only is it an essential ingredient to classic lasagna, but it can also be added to a variety of different pasta dishes to add an extra level of creaminess or even used as a simple sauce of its own.
Homemade Panna da Cucina
- 1/2 cup whole milk (cold)
- 2/3 cup sunflower oil
- pinch of salt
- Combine the milk and the salt into a large mixing bowl and start the hand mixer on a medium speed. While mixing, slowly pour the oil in, letting it fall down in a single line and making sure to not pour it directly over the mixer.
- Keep blending together for a few minutes until you notice that the cream has thickened.
- Pour the cream into an airtight jar, or a smaller bowl with cling wrap, and let it sit in the fridge for at least an hour before using.