Probably my one and only contribution to the Chef's Corner.
In my 20's, hubby and I lived in Germany where he was stationed in the Army. I worked as a waitress at a restaurant that had a Turkish owner, a Persian cook, and bus-boy from Sri Lanka.
This cook used to fix the most wonderful tortellini dish I've ever tasted, and he had taught me how to fix it. I had lost that recipe many years ago, and just recently had a pasta dish that reminded me of it so much I asked the chef for the recipe.
Pecorino Cream
2 cups Heavy cream
1 cup White wine
1 cup Grated Pecorino cheese
1/4 cup Minced onion
3 ea Minced garlic glove
to taste Salt and pepper
roux
1. Saute onions and garlic until soft
2. Add white wine, reduce until almost dry
3. Add heavy cream, heat to scalding point
4. Add Pecorino cheese and roux to thicken
5. Season with salt and pepper to taste
'Some folk don't understand that the middle "F" in AFF is the most important ingredient!' -noeticknight
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