Prep 10 mins
Cook 1 hr 30 mins
I’m known for making food that is more about taste than health value. I decided to make a version of “Heart Attack on a Platter” just to see how much fat I could cram into one dish. I think this one should do it.
- 4 garlic cloves, minced
- 1 shallot, minced
- 1 cup cream
- 1⁄2 cup butter
- 3 ounces parmigiano-reggiano cheese, grated (you can also split between this and Pecorino Romano)
- pepper (12 cranks)
- Put the cream in a 1 quart sauce pan and simmer over the lowest heat possible.
- Add the garlic and shallots.
- Simmer for about an hour stirring occasionally.
- Add the butter and continue to stir occasionally for about ½ an hour. You’ll know you need to stir when it starts to get “foamy”. If it begins to separate, slowly add more cream.
- Remove from the heat and add the cheese. I like to use one of those cheese grinders like they have at Olive Garden. Yeah, I eat there sometimes. Stir at about 1/3 intervals. In other words, add 1/3 the cheese, stir, add another 1/3 cheese, I think you get the point.
- Once the cheese is thoroughly blended in, crank in the pepper.
- The sauce can be reheated, but you’ll need to whisk it to get it smooth.