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

Related recipes