Jeff_in _Idaho
Assistant Cook
- Joined
- Sep 11, 2005
- Messages
- 11
Being new I thought I would get started by posting my favorite sauce recipe.
1 cube unsalted butter
1 pint heavy cream
1 clove of chopped garlic
1 cup loosley pack grated Pecorino Romano
Pinch or two of cayenne
Melt butter in a sauce pan and fry garlic quickly. Reduce heat, add cream and cayenne. Bring to a soft boil and reduce sauce by 1/4.
Remove from heat and stir in the Pecorino Romano.
Serve over your favorite pasta.
This is a very simple sauce but there are a few things that make it foolproof.
1 cube unsalted butter
1 pint heavy cream
1 clove of chopped garlic
1 cup loosley pack grated Pecorino Romano
Pinch or two of cayenne
Melt butter in a sauce pan and fry garlic quickly. Reduce heat, add cream and cayenne. Bring to a soft boil and reduce sauce by 1/4.
Remove from heat and stir in the Pecorino Romano.
Serve over your favorite pasta.
This is a very simple sauce but there are a few things that make it foolproof.
- Grate the cheese as fine a possible. I use a microplane. This will ensure the sauce is creamy smooth.
- If all of the cheese does not melt you can put it back on the heat, but do not boil. It will curdle and resemble something like tapioca.
- Good Pecorino is a must. Regiano to me is too salty for this sauce.
- For a really good sauce add some butter broiled shrimp just prior to serving.
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