4 Cheese sauce, Veal Scallop with Fettucine

My better half was in the kitchen to prepare dinner for us last night, so I had get out of the kitchen absolutely to avoid any kind of war :) Needless to say that inspite of the richness of the sauce, it was something irresistibly succulent, thank you for the feast, sweetheart :)
Ingredients:(for 4)
1 packet fresh Fettucine
100g Emmental
100g Comté
100g Gruyère
100g Roquefort
250 ml fresh cream
25g butter
3 tbsps fresh parsley leaves
1/2 tsp cumin powder
Pepper, salt
4 veal scallops (120g each)
100g Parmigiano-Reggiano
3 tbsp oil

Method:
Heat butter in a skillet and pour the fresh cream and heat on low flame; add the 4 cheeses except the Parmigiano-Reggiano and let it melt. Stir gently until smooth and flowing. Add the cumin powder and garnish with parsley. As the cheese is salty, I don't add any extra salt to this sauce.

Meanwhile, sprinkle some salt and some fresh pepper on the scallops.
Heat oil in a saucepan and fry the escalopes 3-4 minutes each side on medium heat.

Cook the Fettucine al dente in salted boiling water.
Serve Scallop, the Fettucine topped with the cheese sauce and Parmigiano-Reggiano.

My beloved has served this dish with some boiled carrots topped with parsley leaves and with a "Jurançon".

Enjoy your dinner!
Bon Appétit!

PS: The french cheeses can be very well substituted by any other cheeses provided they are meltable.


Sending this recipe to the "Presto Pasta #118" Event, hosted by Daphne.