Quattro formaggi sauce
Four cheeses! Need we say more? A beautiful balance of gorgonzola, pecorino, fontina and parmesan, this decadent sauce is easy to make and pairs perfectly with
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Cooking tools:
- Skillet
- Stove
- Spoon
Ingredients
- 50 grams butter
- 300 millilitres cream
- 50 grams gorgonzola cheese, crumbled
- 1 cup (80g) finely grated pecorino cheese
- 1/2 cup (50g) finely grated fontina cheese
- 1 cup (80g) finely grated parmesan cheese
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