Pecorino Cream

[Esther]

Originally Posted by The Mrs

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

This sounds really really good.

[Esther]

Originally Posted by jaxfam6

mix together equal amounts of flour and butter and add to the hot liquid.
what is best is put some of the roux into a bowl and spoon some of the hot liquid into the bowl and mix together with a whisk. then add a little more and mix. add that to the pan or pot of hot simmering liquid and whisk through. You will see the liquid thicken. let it come to a simmer for a few minutes to cook out the flour taste before removing from heat.
you could also accomplish the same thing with a corn starch slurry.

I've never made it with butter. Butter burns easy, so how have you eliminated that problem?