in Recipes

Spicy cheese and cream sauce

updated

Spread the love

Ingredients for 3 servings:

  • 200 g sweet cream
  • 2 vegetable stock cubes
  • 5 slices of processed cheese (toast cheese)
  • 3 tsp, heaped pesto
  • 1 tsp tomato paste
  • 2 tomatoes, dried, preserved in oil
  • some milk

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

First, chop the pickled tomatoes into small pieces and roast them briefly with the pesto and tomato paste. Only briefly, so nothing burns or becomes bitter—just for flavor. Then, deglaze this “seasoning mix” with about two fingers’ worth of water and dissolve the two stock cubes in it. Now add the cream and let the cheese melt in it. If the sauce becomes too thick, simply thin it with a little milk or water. If it’s too thin, I let it simmer a little longer. At the end, simply taste for seasoning and add a little more pesto, if desired. I always prepare the sauce while the pasta is cooking—it’s really quick and tastes deliciously spicy.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stuffed leg of lamb with feta cheese and rosemary

Lüdinghausen quickie