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Trio of Cheeses From Here Pasta Sauces

Trio of Cheeses From Here Pasta Sauces


4 portions

Ingredients

Butter Sauce With Sage, Mushrooms and Le Mont-Jacob

  • 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 cheese, grated
  • Salt and pepper, to taste

Slow-roasted Tomatoes and Prosciutto Sauce with Biobio Mozzarella

  • 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 cheese
  • 60 ml (1/4 cup) fresh basil, finely chopped
  • Salt and pepper, to taste

Spinach Sauce with Havarti Anco Danesborg

  • 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 Anco Danesborg cheese grated
  • 60 ml (1/4 cup) 15% cooking cream
  • Salt and pepper, to taste

Preparation

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Butter Sauce with Sage, Mushrooms and Le Mont-Jacob

  • 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 cheese.
  • 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

  • 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 cheese 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 Anco Danesborg

  • 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 cheese. 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.

You can use these cheeses for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines