Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | WALDINE VAN GEFFEN VGHC42A |
¼ pounds | Salted butter |
1 quart | Heavy cream |
¼ cup | Parmigiano -- grate |
\N \N | Fresh ground pepper |
In a saucepan melt butter, add cream, and parmigiano. Stir continuously till smooth and mixture comes almost to the boil. Serve with pepper and more parmigiani. Source: Tony Cortese, Amerigo's Restaurant, NYC.
Recipe By :
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking