Cheese in creamy nut sauce
3 servings
30 minutes
Cheese in creamy-nut sauce is a delicate and aromatic dish from Estonian cuisine. Its rich flavor comes from the combination of cream, ground nuts, and fragrant spices. The light nutty note and velvety texture make this sauce an ideal accompaniment for soft Adyghe cheese that absorbs the rich creamy aroma. This dish is perfect for a cozy family dinner and can also serve as an elegant appetizer. It pairs especially well with fresh bread or vegetables, turning any meal into a gastronomic delight. Historically, nuts were often used in Estonian cooking to add rich flavor and nutritional value to dishes. The cheese in this sauce becomes even more tender and expressive, making it a magnificent choice for lovers of soft creamy dishes.
1
Mix water with ground nuts to make a paste. Fry the paste until light brown.
- Ground almonds: 3 teaspoons
- Chopped roasted peanuts: 3 teaspoons
- Water: 2 tablespoons
2
Cut the tomatoes into pieces and blend them with a mixer, add to the paste and fry until the oil starts to separate from the mixture.
- Tomatoes: 3 pieces
3
Add cream, black pepper, and salt, mix, and bring to a boil.
- Cream 30% fat: 1 glass
- Ground black pepper: 1 teaspoon
4
Cut the cheese into cubes, add to the sauce, mix, bring to a boil, cover, reduce heat, and let it sit for 5-7 minutes.
- Adyghe cheese: 200 g
5
Turn off the heat and let it sit for another 5-7 minutes.
