In Italy, this sauce is a constant companion of many dishes. The rich creamy cheese taste helps out a lot if you need to "disguise" dry poultry meat. Cooking it is very simple!
Ingredients
- Garlic - 2 clove
- Shallots - half
- Cream (20% fat content) – 1 glass
- Parmesan - 100 g
- Butter - 40 g
- White pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the shallots and garlic from the husk, finely chop.
Grate the parmesan on a fine grater.
Melt the butter in a frying pan, add the onion and garlic and lightly brown.
Add warm cream and bring to a boil over low heat.
Season with salt, pepper and add the parmesan.
Heat everything together for 2 minutes and remove from heat. If desired, the sauce can be crushed in a blender.
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