Cheese sauce for pasta
My dear neighbor - pure-blooded Italian - after a long hesitation and infinite Beschwatzen on my part finally put out her recipe for cheese cream sauce for pasta. Juhu!
I've been speculating on that for so long and until now it has only ever called me the version for lazy cooks with processed cheese, which I did not want to have, because processed cheese always tastes a little bit like chemistry (and nothing else is).
So here's the recipe for 4 - 6 people:
- In about 50 g butter or good olive oil (very important, no margarine please) sauté a chopped onion and two, three also chopped garlic cloves.
- Sweat 50 g of flour in the fat, deglaze with a strong dash of white wine.
- Add 50 ml of vigorously seasoned vegetable stock and half a liter of milk.
- Simmer for half an hour while slowly adding one to one and a half cups of cream.
- 100 g of Gorgonzola, 100 g of Parmesan and 100 g of mountain cheese (or, if you do not like mountain cheese, you can also take the much milder Gouda) slowly melt in the sauce.
- Season with salt and pepper, a little chili and oregano and some sage.
- If you cut in ham now, then you have a ham and cheese cream sauce.
- To pasta with cheese sauce fits a crunchy iceberg salad.
I cooked this sauce today, but not with pasta, but with cauliflower. There was nothing left, although my family members are no vegetable fans!
My Göga said only: "A Sößchen in honor can not deny anyone!", And took a third helping.
