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Heart Attack Rosé
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 250 ml heavy cream [8.5 fl oz]
  • 140 gr tomato concentrate [5 oz] (I use Mutti's)
  • 3 big portobello mushrooms (using button mushrooms is ok too)
  • 1/2 cup milk (use as needed)
  • 10-12 strips bacon
  • 30 gr butter [ 1 oz]
  • 1 tbsp flour
  • 4 cloves garlic minced
  • 60 ml vodka [2 fl oz]
  • a pinch of ground nutmeg
  • grated parmesan

Instructions
 

Prepare the Main Ingredients

  • Fry (in oil or butter) the mushrooms until they lose most of their moisture.
  • Fry the bacon - put the strips on cold nonstick pan and fry until crisp. Cut the strips to small bits.

Roux-ish Base

  • In a small pot or saucepan on low heat melt the butter.
  • Added the garlic and cook for around a minute - until fragrance change from spicy to sweet, don't let the garlic brown.
  • Add the flour while constantly stirring. Let the roux brown a bit (a few minutes).

Combining the Sauce

  • Add the heavy cream slowly while stirring to avoid creating clumps. Turn up the heat.
  • Add the tomato concentrate and blend until homogeneous. Heat until beginning to boil - than lower the heat. Add the nutmeg.
  • Check the sauce consitency, if it is too thick add small amount of milk until it is at the desired consistency.
    A good consitency is when the liquid drips slowly from a spoon or ladle.
  • Add the vodka and bacon bits, cook on low heat for 5-10 minutes. Taste and add salt as needed
  • Serve with grated parmesan on the side.

Notes

This is also a great sauce without the bacon - for a lighter and kosher dish.