3 cloves garlic, finely minced
1 package of Neufchatel Cheese, softened by the glistening sunshine
1 cup milk
4 oz. parmesan, romano, asiago and fontina cheeses grated
2 tbsp.(taste test) of dried sweet basil, or fresh
About a ½ tbsp. of peppercorn or 3 pepper ground from your grinder.
And Moi’s “special ingredient” a pinch of Cinnamon
Always taste test as you go along, to ad more ingredients slowly.
This will make 2-4 servings, for 4-8 servings, double the above measurings.
Directions
Melt unsalted butter in a medium, non-stick saucepan over medium heat(5 setting). Add minced garlic and cook for 2-3 minutes. Add softened Neufchatel cheese, stirring with whisk until utterly smooth. Add milk, slowly, a little at a time, whisking until utterly smooth. Whisk in parmesan, romano, asiago and fontina cheeses. If need be, depending on how you prefer the thickness, you can slowly add a touch of milk. Remove from heat when sauce reaches desired consistency. Sauce will thicken quickly.
Pour over cooked fettuccine, garnish plate with dried basil along the edges.
Grilled Prawns basted in a garlic butter sauce are a lovely addition for the palette, or grilled chicken with a cinnamon, cracked peppercorn, curry, garlic, and sea salt rub.
As we say here in “Paradise Park” ….enjoy and lick the plate clean!
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