I found a recipe with Parmesan cheese on Kochbar today. But I love the saltiness of Pecorino more. I switched a few ingredients and made an incredible tasty sauce to put over my short Maccheroni.
It is important that the kohlrabi keeps a bit of its bite. Do not let it get too mushy. And cook the wine down to 1/3 of it original volume. That way you prevent the sauce of getting to acidic. Season with salt and pepper.
Add the cream and cook it down a bit. Now grate the Pecorino in and let it melt. Finish with chives and basil.
Ingredient:
1 Kohlrabi, 2 shallots, 2 cloves of garlic
1 tbsp olive oil, 80 ml white wine
100 m double cream, 30 g Pecorino
Chives, basil, salt and pepper
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