Sternins cheese and herb sauce in the style of Miracoli

Ingredients for 2 servings:

• 250 ml milk
• 6 tbsp Parmesan, freshly grated
• ½ slice(s) Gouda, medium-aged, very finely diced
• 2 tbsp oregano, dried
• 1 tbsp basil, dried
• 1 tbsp onion(s), finely chopped
• 1 clove(s) garlic
• 1 tsp, leveled vegetable broth, instant
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The Gouda must be very finely diced, not grated, just about the size of roughly chopped garlic, otherwise it will string and clump together. Heat the milk in a saucepan until steaming. Then carefully and slowly add all the ingredients, stirring constantly (I put everything in a cup so I can stir it in at once). Stir constantly and bring to a boil. Turn off the heat immediately and continue stirring. After about 3-5 minutes, remove from the heat and let cool. Stir frequently until the sauce reaches a creamy, almost mushy consistency. If it doesn’t reach a consistency after 10 minutes, gradually add a little more Parmesan cheese. Of course, you’ll serve it with pasta! A quick note: Don’t expect the sauce to taste, consistency, and appearance exactly like the ready-made dish. With fresh ingredients and no additives, that’s “unfortunately” not possible.