in Italy

Four-piece sauce

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Ingredients for 4 servings:

  • 50g Gorgonzola
  • 50 g cheese (Pecorino)
  • 50 g cheese (Gruyère)
  • 50 g cheese (Fontina)
  • 200 ml vegetable stock
  • 1 tbsp lemon juice
  • 1 tbsp wine, white, dry
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut all four cheeses into small cubes and add them to a saucepan with the vegetable stock and white wine. Heat over low to medium heat, stirring constantly, until the cheese has melted. Season the sauce with lemon juice, salt, and pepper. It goes well with pasta or gnocchi.

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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.

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