Preparation:
Heat the cream in a saucepan together with the sage leaves and keep it simmering for a while so that it is reduced (? is that the right word?). Then just cut the cheese in pieces and melt it in the cream. Add some white pepper - and that's it!
In my opinion it goes best with (homemade) tagliatelle. Besides, I've heard on different occasions that instead of pouring cream sauces on top, the tagliatelle should be added to the sauce and stirred - just be sure that the saucepan is big enough. |
