Make your own Parmalate, a milk of the Parmalates famous flavor, using this recipe for the ultimate frozen yogurt.
The only thing you need is the right spices and a few ingredients.
You’ll need: 1.
Fresh milk 2.
A small bowl or mug for stirring 3.
The recipe below for Parmalatum 3/4 cup olive oil 4 cloves garlic, minced 4 medium carrots, peeled and chopped into thin strips 5 medium celery stalks, chopped 4 medium onions, chopped 6 garlic cloves, minced 2 tbsp chopped parsley 1 tbsp fresh lemon juice or vinegar 2 tsp lemon zest 1/2 tsp salt 4 cups warm water 1 tsp dried parsley For the spices: 1/4 tsp cayenne pepper, 1/8 tsp dried oregano, 1 tsp chili powder, and 1/3 tsp black pepper 1/6 tsp dried thyme 1/5 tsp salt 1/7 tsp dried bay leaf 1/10 tsp dried basil For the water: 1 1/ 2 cups water 2 cups fresh or frozen frozen baby spinach 1 tsp fresh thyme pinch of red pepper flakes 1 tsp salt For the spinach: 1 tbsp water 1 tbsp freshly grated Parmesan For the salt: 1 tsp sea salt Directions: 1) Make the Parmals: Wash and trim the leaves of the celery, carrots, and onions, as well as the stems.
You can also chop the garlic cloves and celery to add flavor to the soup.
2) Combine the olive oil, garlic, and carrots with the lemon juice in a large pot, bring to a boil over medium-high heat, and cook, stirring occasionally, until the carrots begin to soften, about 5 minutes.
3) Meanwhile, in a medium saucepan over medium heat, add the water and bring to boil.
Add the salt, thyme, parsley, and bay leaf.
Bring to a low boil, and then reduce the heat to low and simmer until the water has reduced by half, about 20 minutes.
Add fresh thymes, basil, and parsley to taste.
4) Add the Parmesan to the water, cover, and simmer for 15 minutes, or until the spinach has softened.
Season to taste with salt and pepper.
5) Serve immediately with freshly grilled spinach and Parmesan, or with homemade Parmesan.