Ham and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s), red
- some garlic
- Shot white wine
- 3 cups Cremefine 15%
- 1 bunch chives or frozen
- 2 tablespoon stock, grained (wela)
- 20 g butter
- 2 pinches salt and pepper from the mill
- 6 slices cooked ham, thinly sliced (from a trusted butcher !!!)
- 2 tablespoon parmesan
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes.
- Heat some butter in the pan and fry the onions until they are lightly translucent. Then add the garlic and sauté briefly. Be careful not to let it get too dark. Turn up the heat and immediately add white wine. Let simmer briefly, but keep the high temperature and when everything is bubbling nicely, gradually add the Cremefine. Season to taste with granulated broth, a little Parmesan, salt and pepper. Let stand briefly. While the sauce is resting, cut and stir in the chives and cook pasta or tortellini.
- Tear the ham into thin shreds and add at the end.
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