A Jerry James Stone Recipe
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- ¼ cup butter
- 1 cup cream
- 1 cup shredded Manchego cheese
- 1 avocado
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- Parmesan, shredded
- Parsley, minced
- This recipe begins by melting the 1/4 cup of butter over a medium-low heat.
- Once the butter is melted, add in the cup of cream and mix to combine.
- Increase the heat to medium-high until the mixture begins to just simmer, but don’t actually let it simmer.
- Add in the cup of shredded cheese, a bit at a time, while mixing the mixture. It is important to not overwhelm the butter sauce. If you add all the cheese at once it will cool the sauce down, taking longer to melt the cheese. So add in a bit, once it melts, add in more… about 1/4 cup at a time. FACT: Manchego cheese is a sheep’s milk cheese originating from the La Mancha region of Spain. It gets its name from the breed of sheep, manchegas, and is aged between 60 days and two years.
- Pit, seed, and scoop the flesh out of an avocado into a small mixing bowl. Mash the avocado with 1/2 teaspoon lemon juice and 1/4 teaspoon salt, but don’t worry over the lumps.
- FACT: All Hass avocado trees descend from a single “mother tree” raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. It’s a mystery to what species the Hass tree actually descends from, but the tree died of root rot in September of 2002.
- Add the mashed avocado to the cheese sauce, and using a whisk, combine the ingredients. This will be the easiest way to get out all of the lumps from when you mashed the fruit originally.
- Toss the sauce with cooked spaghetti and serve. Check out my video on how to cook the perfect pasta. Top with Parmesan and parsley. Enjoy!