Salsa di Fromaggio (Cheese Sauce) is a traditional Italian recipe for a classic sauce of Parmesan and Gruyere cheeses in a white sauce base that is used as a topping for pasta or as a sauce for lasagne. The full recipe is presented here and I hope you enjoy this classic Italian version of: Cheese Sauce (Salsa di Fromaggio).
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Ingredients:
2 tbsp butter
2 tbsp plain flour
300ml warm milk
4 tbsp single cream
2 tbsp freshly-grated Parmesan cheese
2 tbsp grated Gruyère cheese
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, scatter over the flour and mix to form a smooth roux. Continue cooking for a few minutes, stirring constantly, until the raw flour flavour has gone (but do not allow to colour) then take off the heat and gradually beat in the warmed milk, whisking until smooth.
Return to the heat and cook, stirring constantly, until the mixture comes to a boil. Continue boiling for 3 minutes then season to taste with salt and black pepper. Stir in the cream and the grated cheese and continue cooking until the cheeses have melted and the sauce is smooth.
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