Cream and cheese sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flour |
| 6 | ounces | Sweet cream butter |
| 8 | Eggs | |
| Salt -- to taste | ||
| 15 | ounces | Ricotta cheese -- dry as |
| Possible | ||
| 2 | ounces | Spinach -- trimmed, washed |
| 13 | ounces | Parmesan cheese -- grated |
| 1 | pinch | Black pepper -- to taste |
| 2 | pinches | Nutmeg -- to taste |
| 1 | quart | Heavy cream |
| 4 | ounces | Mascarpone cheese |
| 2 | pinches | White pepper -- to taste |
Directions
Bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper.
Boil slowly for five minutes, constantly stirring with a wooden spoon.
Source: Chef Roberto Donna of Galileo Ristorante, Washington, D.C.
Recipe By : Chef Roberto Donna From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co