|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|
296 mlDouble cream
150 gGran padano
150 gCottage cheese
680 gTotal recipe weight
Halve the garlic and rub the inside of the sauce pan.
Add the cream and place on low to medium heat.
Grate your Gran Padano and other hard cheese.
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.
Mix the sauce well using the whisk.
Try to keep the temperature of the sauce below( 80°C / 176°F), so it isn't boiling.
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.