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Butter Sauce With Sage, Mushrooms and Le Mont-Jacob

Ingredients

• 45 ml (3 tbsp.) butter
• 2 garlic cloves, finely chopped
• 10 leaves of sage
• 125 ml (1/2 cup) white mushrooms, thinly sliced
• 60 ml (1/4 cup) shiitake mushrooms, thinly sliced
• 60 ml (1/4 cup) oyster mushrooms, thinly sliced
• 125 ml (1/2 cup) chicken stock
• 125 ml (1/2 cup) 15% cooking cream
• 125 ml (1/2 cup) Le Mont-Jacob, grated
• Salt and pepper, to taste

Preparation

Melt the butter in a large frying pan; add the garlic, sage leaves, and mushrooms. Cook until the mushrooms are browned. Add the chicken stock, cream and half of the Le Mont-Jacob. Continue cooking until everything is melted. Add salt and pepper. Serve with pasta, and top with the remaining cheese.

Slow-roasted Tomatoes and Prosciutto Sauce With biobio Mozzarella

Ingredients

• 3 prosciutto slices, chopped
• 45 ml (3 tbsp.) butter
• 2 garlic cloves, finely chopped
• 1 shallot, chopped
• 125 ml (1/2 cup) slow-roasted tomatoes, thinly sliced
• 2 Italian tomatoes, diced
• 250 ml (1 cup) 15% cooking cream
• 125 ml (1/2 cup) biobio Mozzarella
• 60 ml (1/4 cup) fresh basil, finely chopped
• Salt and pepper, to taste

Preparation

Preheat oven to 180°C (350°F).

On a baking sheet covered with parchment paper, place the prosciutto slices, and bake for about 10 minutes or until they are crispy. Break into pieces. Set aside.

In a frying pan, melt the butter, and sauté the garlic and shallot. Add the slow-roasted tomatoes and Italian tomatoes. Continue cooking for several minutes. Add the cream, half of the biobio Mozzarella and basil. Add salt and pepper.

Serve with pasta, topped with the prosciutto chips, remaining cheese, and some basil leaves to taste.

Spinach Sauce With Havarti Finbourgeois

Ingredients

• 45 ml (3 tbsp.) pine nuts
• 45 ml (3 tbsp.) butter
• 1 l (4 cups) spinach
• 2 garlic cloves, finely chopped
• 125 ml (1/2 cup) Havarti Finbourgeois, grated
• 60 ml (1/4 cup) 15% cooking cream
• Salt and pepper, to taste

Preparation

In a frying pan, toast the pine nuts. Set aside on a plate.

In the same frying pan, melt the butter and sauté the spinach and garlic. Add half of the Havarti Finbourgois. Add salt and pepper.

Put the spinach and pine nut mixture into a blender, and purée.  Add the cream, and mix well. When serving, reheat the amount of spinach sauce needed. Serve with pasta, and top with the rest of the cheese.