Rosemary Rosée Sauce
Rosemary Rosée Sauce
Rating: (1 rated)
Ingredients
  • 2 cloves garlic, chopped
  • 1 small sprig fresh rosemary
  • 1 bay leaf
  • 2 tbsp butter
  • 1 cup (250 ml) strained tomatoes
  • 1 cup (250 ml) 35% heavy cream
  • ½ cup (35 g) grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • Preparation
  • In a large skillet over high heat, lightly brown the garlic, rosemary and bay leaf in the butter. Add the strained tomatoes and let simmer for 5 minutes or until the sauce develops an orange hue.
  • Add the cream and continue cooking for 2 minutes. Off the heat, add the Parmesan and stir until the cheese has melted. Remove the rosemary and bay leaf. Season with salt and pepper.
  • This sauce is delicious with Spinach and Ricotta Gnocchi.
  • Description
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