sauce - cream, cheese, salmon, wine, pasta, gorgonzola, alfredo
t=teaspoon T=tablespoon + - =more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Basic
Cream Sauce
The easiest 'sauce' for pasta, it starts with a little cream and grows into
whatever your fancy desires. See below for variations. Use heavy
pans for cream sauces!
To moisten pasta for simple dining as a side dish to a rich dish, toss 500 g. of
pasta (enough for 4 or 6 as a side dish) with 150 ml. of warmed cream and
a serious grating of pecorino romano or Parmesan cheese if you like.
Variations serve 4-6:
Wine Cream Sauce
Mince a shallot or small onion and sauté in a little butter. Grate over pepper. Add a small glass of white wine and allow to simmer a few minutes before adding 250 ml. of cream. Gently simmer and allow to reduce to about half. Toss with pasta and serve immediately. Variation: Add 1 small handful of fresh salmon cut into small cubes. Add to the reduced cream and allow to cook gently for another minute.
Ham and Cream
Chop about 150-200 g. cooked ham such as prosciutto or York. Puree with 150 ml. cream and 1 peeled and seeded tomato until smooth but still having texture. Warm gently, toss with 3 T. chopped fresh parsley and pasta.
Gorgonzola Sauce - at about 950 kal. per serving, this is a dish to enjoy on rare occasions!
Mince one small onion and 2 garlic cloves. Melt 1 T. of unsalted butter and gently sauté the onion/garlic until glassy. Lower heat to smallest flame and add 400 ml. cream and 200 g. of gorgonzola cheese (cut into small pieces). Stir constantly until melted. Taste if salt is needed. Grate a little pepper over and gently toss with fettuccine or tagliatelli.
Mixed Cheese - Quattro formaggi or Four cheese sauce, this is a great way to use up left over cheese.
200 g. of mixed cheese. 1 hard cheese such as pecorino or Parmesan, grated, 1 medium soft cheese such as Fontina or Taleggio, 1 blue cheese such as gorgonzola and 1 fresh cheese such as mozzarella or ricotta - more or less equal amounts. Sauté a little minced onion in oil, add 250 ml. of vegetable broth (or milk) and the cheese. Stir constantly until melted. If you like, mix in a small handful of chopped rucola (rocket).
Fettuccine all'Alfredo - a famous and favourite sauce named after the inventor and owner of a restaurant in Rome. Sublime!
Melt 2 T. of unsalted butter in a heavy pan. Add 250 ml. of cream and simmer until about half reduced. Add a good pinch of fresh grated nutmeg, and about 60 g. (a few heaping T.) of grated Parmesan cheese. Add a grating of pepper and toss with fettuccine. Serve immediately.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 2003 Patricia Conant