Cheese sauce "tre formaggi"

Ingredients for 3 servings:

• 180 g Brie(s)
• 150g Gorgonzola
• 60 g Parmesan
• 1 cup of cream, 200 ml
• 1 shot of white wine 4 cl, to taste.
• some flour about 2 level tablespoons.
• 1 pinch of salt
• 1 pinch(s) of pepper
• some oil 2 tablespoons

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

à la “Ludwig”

Heat a little oil in a pan. Roughly peel the Brie and grate the Parmesan cheese. Carefully heat the Brie and Gorgonzola in the oil until melted. Deglaze with a little flour and white wine. Add the cream. Add the grated Parmesan cheese and season with salt and pepper. Tastes especially good with spaghetti or penne rigate. Additional preparation: – “Peel the Brie” = roughly scrape off the white rind with a tomato/bread knife. This doesn’t have to be particularly thorough, as you can usually eat the rind. – “Carefully heat the Brie and Gorgonzola in the oil…” = First, remove the rind from the Gorgonzola and cut both into roughly 3×3 cm pieces. Stir well and frequently while frying to prevent it from burning!