Tender fettuccine tossed with bacon in a parmesan cream makes for a sumptuous midweek meal
Into a blender or food processor, put 25g of fresh dill and 125g of grated parmesan. Blitz to coarse crumbs, then tip into a saucepan. Pour in 250g of double cream and bring gently to the boil, stirring until the parmesan has melted. Just as the cream starts to boil, remove from the heat, cover with a lid and leave for 10 minutes for the dill and cheese to flavour the cream.
Continue reading... Reported by guardian.co.uk 11 hours ago.
Into a blender or food processor, put 25g of fresh dill and 125g of grated parmesan. Blitz to coarse crumbs, then tip into a saucepan. Pour in 250g of double cream and bring gently to the boil, stirring until the parmesan has melted. Just as the cream starts to boil, remove from the heat, cover with a lid and leave for 10 minutes for the dill and cheese to flavour the cream.
Continue reading... Reported by guardian.co.uk 11 hours ago.