Cheese Sauce
Salsa di Formaggio
Sardinian cream of fresh sheep's cheese, softened with hot water and suitable for short pasta dishes. durum wheat semolina.
Cheese sauce is a creamy and strong condiment, designed to accompany pasta dishes. durum wheat semolina Short or articulated in shape. The base is fresh, slightly acidic sheep's milk cheese, kneaded until it reaches a paste-like consistency and then softened with hot water. The resulting cheese should retain enough body to adhere to the paste, with a smooth, lump-free texture. The flavor retains the distinctive sheep's milk flavor and a tart note that adds character to the sauce, while the hot water facilitates the transformation into a cream without the need for elaborate cooking. This preparation is a Sardinian tradition and lends itself to enhancing gnocchetti, maccarones and lorighittas, distributing themselves in the cavities and on the surfaces of the pasta. Working with a fork or whisk It is essential to obtain a uniform and well-balanced mixture.
Instructions
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5 steps · natural Italian voice
Cut the cheese
Cut the slightly acidic fresh sheep's cheese into even cubes. Transfer them to a bowl, so that the subsequent processing will be more uniform and there won't be any hard particles in the center. Don't add water yet: the amount needed will depend on the consistency of the cheese during mixing.
Mash the cheese
Mash the cubes with a fork until they form a smooth paste. Work with constant pressure, breaking up any compacted residue. the mixture It is ready when it no longer has visible cubes and has a dense, pasty and easily workable consistency.
Add hot water
Add the hot water a little at a time and incorporate it with a fork. Continue stirring gradually, stopping as soon as the pasta becomes softer and creamier, without losing its body. Avoid pouring all the water in at once: the sauce should be thick enough to coat the pasta, not runny.
Mix the sauce
Continue to mix the mixture with a fork or with a whisk, until you obtain a smooth and uniform sauce. Process until the consistency is creamy and free of lumps; if it remains too thick, add a little more hot water and incorporate it completely.
Season the pasta
Use the sauce immediately to season pasta dishes. durum wheat semolina local, such as gnocchetti, maccarones, or lorighittas. Add the cream to the prepared pasta and spread it carefully, so that each piece is coated with an even layer of soft cheese.
Chef's Tips
Adjust the smoothness with a little hot water at a time, so the sauce remains creamy and thick enough to adhere to the pasta without becoming runny.
Ingredients
- Ingredients for 6 people
- (17.64 oz) 500 g slightly acidic fresh sheep's cheese
- Mash the diced fresh cheese with a fork until it forms a paste, adjusting the softness with a little hot water. Continue mixing. the mixture blending it with a fork or a whisk.
- To be used to season pasta durum wheat semolina local, such as gnocchetti (“malloreddus”) or other short pastas (“maccarones” or ”lorighittas”).
Can't find it in the US?
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
- malloreddusItalian delis or online
Cavatelli
Or: Small shells
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