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Mascarpone and Tomato Sauce
Steven Thomas and Galit Haviv-Thomas
Print Recipe
Ingredients
1
Tablespoon
of butter or margarine
1
garlic and parsley stock cube
or fresh equivalent
250
grams
Mascarpone
Italian Cream Cheese
2-3
tablespoons
milk
3
tablespoons
of finely grated parmesan cheese
Black pepper
Small amount of Tomato paste
Instructions
Melt butter in a pot
Add mascarpone, milk, parmesan and black pepper to pot and stir
Add tomato paste and stir until pinkie colour.
Stir until blended - not more than 4 minutes.
Notes
Serve with pasta, e.g. Gnocchi.