Amazing preserved Tomato bechamel sauce
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- one cup cream
- three tablespoons however
- 1/2 cup cut cheese
- a pair of tablespoons grated Parmesan
- 1/4 cup chopped sun-dried
- salt and pepper to style
- 1 tablespoon pine balmy
Heat the cream and butter in an exceedingly cooking pan over medium heat till nearly boiling, but don’t boil.
Add mozzarella and Parmesan cheeses, and stir until melted.
Stir within the sun-dried tomatoes, and season with salt and pepper. take away from heat and serve over the alimentary paste with a sprinkling of pine nuts.