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Quattro fromaggi sauce

(0)
15 Min
 
portions
4 %

Carbs

21 %

Fats

16 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 680 g
Energy 1100 kJ / 263 kcal 7475 kJ / 1786 kcal
Sat. fat 13 g 89 g
Unsat. fat 6 g 40 g
Fibre 1 g 1 g
Salt 538 mg 3654 mg
Units:
 
  • 296 ml
    Double cream
  • 150 g
    Gran padano
  • 150 g
    Mascarpone
  • 150 g
    Cottage cheese
  • 75 g
    Gorgonzola
  • 5 g
    Garlic
  • 680 g
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Grate
Method

Preparation time

5 Min

Cooking time

10 Min

1

Halve the garlic and rub the inside of the sauce pan.

2

Add the cream and place on low to medium heat.

3

Grate your Gran Padano and other hard cheese.

4

Once the cream is starting to heat up ( 50°C / 122°F) start adding the cheeses one at a time.

Allow each cheese to be absorbed in the sauce before you add the next one.

5

Mix the sauce well using the whisk.

6

Try to keep the temperature of the sauce below( 80°C / 176°F), so it isn't boiling.

Tips

1

Many cheeses work well in the sauce, I generally have Gorgonzola and Gran Padano as the essential cheeses and search for left over cheeses in my fridge.

A goat cheese in combination with semi hard cheese often make a tasty sauce.

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