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Bresso

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Ingredients for 8 servings:

  • 500 g quark (low-fat quark)
  • 1 cup of cream
  • 1 cup sour cream
  • 1 tsp salt
  • ½ tsp pepper
  • 1 clove(s) garlic, crushed
  • 1 pack of frozen herbs (e.g. herbs de Provence)

Instructions

Working time approx. 10 minutes; Rest period approx. 4 days; Total time approx. 4 days 10 minutes

Blend all ingredients together in a blender and pour into a container with a sieve to allow the whey to drain. Let stand outside for 1 day and then refrigerate for 3 days. Delicious with rolls, white bread, or for grilling.

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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.

sandwich

Mustard – onion – pan