- 50 g of diced Pecorino Toscano PDO Fresh
- 50 g of grated Pecorino Toscano PDO Aged
- 350 g of heavy cream
- Fresh sprigs of thyme
Heat the cooking cream, add salt and sprigs of thyme to taste, and leave it infusing for 30/40 minutes.
Remove the thyme from the cream, make it boil, and add both the types of Pecorino Toscano PDO, stirring gently until well blended.
Sift the sauce and serve warm to accompany your starters or main courses.