Four cheese sauce
Instructions
Cut into very thin strips the Gruyère, provolone and soft cheese; grate the Parmesan; pour the cheese and butter in milk and put on the fire; as soon as the milk begins to warm up mix every so often with a wooden paddle.
just boils stir frequently and let thicken the sauce to reduce it into a stringy cream.
Excellent with penne or pennette or on croutons just roasted on the grill.
Ingredients and dosing for 4 persons
- 50 g of gruyere cheese
- 50 g of spicy provolone cheese
- 50 g of sweet soft cheese
- 50 g of parmigiano
- 40 g of butter
- 400 g of milk