Grappa, the high-powered Italian spirit made from what remains of the grapes after they have been pressed for wine, adds a fruity punch to this luxurious cheese sauce.
Plus: Ultimate Holiday Guide
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 cup freshly grated Parmesan cheese
1/4 cup shredded Fontina cheese
1 tablespoon grappa
How to Make It
In a small saucepan, bring the cream to a simmer over low heat. Stir in the butter until melted, then whisk in the Parmesan until smooth. Add the Fontina and cook, whisking, until the cheese is melted and the sauce is smooth, about 3 minutes. Remove from the heat, stir in the grappa and season the sauce lightly with salt. Serve at once.
The sauce can be kept at room temperature for up to 6 hours. Whisk over low heat to rewarm.
Twice-baked potatoes (small ones are best); cooked mild greens, such as spinach or Swiss chard; fresh fettuccine or pappardelle; broccoli; soft or fried polenta; baked tomatoes; braised endive.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.