Parmesan And Sage Fonduta From La Petraia

1. 1

   Add the sage to the cream and bring to the boil. Remove from the heat and let steep for 10 minutes. Pass through a sieve to extract the sage then squeeze the leaves over the cream to release their essential oils before discarding.

2. 2

   Whisk in the egg yolk and the parmesan cheese and return the pan to a low heat. Stir until the cheese has melted and the sauce coats the back of a spoon. Remove from heat and strain once more to remove any solids.

* Per serving · 4 servings · Values may vary.

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