Pecorino Cream Sauce
A rich cream sauce that pairs well with red wine. Perfect atop sformatino, especially with my Broccoli Sformatino.
Pecorino Cream Sauce
¾ cup (185 milliliters) heavy cream
½ cup (120 milliliters) finely grated pecorino cheese
¼ cup (60 milliliters) grated Parmesan cheese
pinch grated nutmeg
½ teaspoon (2.5 milliliters) fresh lemon zest
pinch salt and pepper
Directions
Place cream in a shallow sauté pan and, over medium-high temperature, reduce by half. Add cheeses, nutmeg, lemon zest, salt, and pepper. Stir and cook until the cheese melts into the sauce. Serve immediately with the flans, reserving a bit to use as a top garnish with the broccoli florets.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
