Name: Rosemary Rosée Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 cups (500 ml)
Ingredients: 2 cloves garlic, chopped; 1 small sprig fresh rosemary; 1 bay leaf; 2 tbsp butter; 1 cup (250 ml) strained tomatoes; 1 cup (250 ml) 35% heavy cream; ½ cup (35 g) grated Parmigiano-Reggiano cheese; Salt and pepper

Ingredients

- 2 cloves garlic, chopped
- 1 small sprig fresh rosemary
- 1 bay leaf
- 2 tbsp butter
- 1 cup (250 ml) strained tomatoes
- 1 cup (250 ml) 35% heavy cream
- ½ cup (35 g) grated Parmigiano-Reggiano cheese
- Salt and pepper

Preparation

- In a large skillet over high heat, lightly brown the garlic, rosemary and bay leaf in the butter. Add the strained tomatoes and let simmer for 5 minutes or until the sauce develops an orange hue.
- Add the cream and continue cooking for 2 minutes. Off the heat, add the Parmesan and stir until the cheese has melted. Remove the rosemary and bay leaf. Season with salt and pepper.
- This sauce is delicious with Spinach and Ricotta Gnocchi.

Rosemary Rosée Sauce

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Ingredients

Preparation

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