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Milk Street Recipe
Milk Street Bowtie Fontina-Parmesan Cream

Fontina-Parmesan Cream

10 minutes

2 cups

This cream-based white pizza sauce—inspired by Nancy Silverton—pairs well with roasted portobello mushrooms. We also liked it with sausage and hot pepper (but make sure the peppers are cooked first so they don't leak moisture into the sauce).

3/4 cup heavy cream, cold
1 cup shredded fontina cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh rosemary
1/2 teaspoon ground black pepper
Ingredients
  • ¾

    cup heavy cream, cold

  • 1

    cup shredded fontina cheese

  • ¼

    cup grated Parmesan cheese

  • 1

    tablespoon minced fresh rosemary

  • ½

    teaspoon ground black pepper

Directions