Creamed Four-Cheese Pasta Sauce
RECIPE BY MARC HIRSCHOWITZ
30 g butter
400 ml fresh cream
150 g gorgonzola cheese, crumbled
150 g Gruyère cheese, grated
150 g pecorino cheese, grated
250 g Parmesan cheese, grated
freshly ground black pepper to taste
fresh flat-leaf parsley for garnishing
Melt the butter in a saucepan, add the cream, lower the heat and simmer for a few minutes. The butter-cream mix- ture will thicken slightly and reduce.
Remove from the heat and slowly add the four cheeses, stirring until smooth and deliciously, creamily cheesy.
Whizz the sauce with a stick blender and season with some black pepper.
Return to the pan and gently reheat, without boiling.
Serve with cooked pasta and garnished with parsley. Have
a wedge of Parmesan cheese and a small grater on hand.
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