Sunday, February 2, 2014

4 cheese sauce recipe

It is no indifferent that sauce is the classic accompaniment to pasta, either dry or filled, so we then leave the preparation of the always well received "4 sauce cheese".

-75 cubic centimeters of cream

-50 cubic centimeters of béchamel sauce

-20 gram (s) fontina cheese

-20 gram (s) Gruyère cheese

-blue cheese 15 gram (s)

-20 gram (s) of Parmesan cheese

-Quantity to taste of salt, pepper and nutmeg


1. In a hot skillet cream and bechamel sauce.

2. Separate cut the cheese into cubes. When the skillet mixture boils, add the cheese and cook over low heat, always stirring with a wooden spoon.

3. Once they are melted cheeses and a perfect mixture is formed, season the sauce with salt, pepper and nutmeg.

4. Serve and enjoy.

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