Richmond BC, Canada #richmondartgallerybc
The most important ingredient of this recipe is a specific cheese from south of France with a strong taste that I love and that my grandparents used to serve and cook (my grandfather was a cheese maker). So as soon as I eat it, I have a lot of wonderful childhood memories that come back in my mind.
– Butter
– 2 cloves of garlic
– 1 onion
– Thick cream (35% fat)
– Handful of mushrooms
– Best piece of roquefort cheese you can find
– Penne pasta
– Parsley
– Parmesan cheese
– In a small saucepan melt the butter (low heat) and add the chopped garlic and onion. Saute until soft then add the cream and the roquefort that should melt slowely.
– Asides cut the mushrooms into pieces and saute them in a little bit of olive oil. You can also start to boil the water to cook the pasta.
– When the mushrooms are cooked add them to the sauce, and add pepper (the cheese is already salty enough, so we don’t really need to add more).
– When the pasta is ready, drain it and serve it with the sauce, adding a little parsley and parmesan on top.
Enjoy !!!
