3/4 cup dry white wine
2 tsp. minced garlic
4 oz. BelGioioso Mascarpone cheese
1 cup half & half cream
8 oz. BelGioioso Fontina cheese, shredded
3/4 tsp. salt
1/4 tsp. white pepper
In a saucepan, bring wine to a boil and add minced garlic. Boil mixture until reduced to 3 tablespoons. Turn down heat and add BelGioioso Mascarpone and stir until melted. Add half & half cream and heat until almost boiling. Remove pan from heat and add shredded BelGioioso Fontina slowly, a small amount at a time, stirring constantly until cheese melts and mixture is smoothly blended. If needed, return pan to low heat to melt the cheese. Remove from heat and season with salt and white pepper. Toss this sauce with your favorite pasta and sautéed chicken and vegetables such as asparagus and shiitake mushrooms for a tasty dinner entrée.