Four cheese sauce
Sauce
Matteo's
- 600 ml Thickening cream
- 80 g Parmesan cheese
- 80 g Gorgonzola
- 80 g Pecorino
- 80 g Scamorza cheese
- 15 g Table salt
- 2 g Black pepper corn
- Bring the cream to boil in a pot then bring the temperature down
- Grate the parmesan inside mixing with a spatula
- Add the Gorgonzola then the pecorino and the Scamorza cheese same way as the parmesan
- Finish with salt and pepper
- Keep in the fridge before serving
Tips: If the sauce gets too thick, add a few drops of water to thin it down. Try not to boil the sauce when bringing it back to temperature to keep the favours of the cheeses.
Secret: You can always infuse the rind of the parmesan inside at the end to bring some umami to the sauce.
