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Creamy Parmigiano-Reggiano Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Toss this creamy sauce with hot cooked pasta, or drizzle it over steamed broccoli or roasted Brussels sprouts.

Yield: Makes 1½ cups (6 servings)

Ingredients

  • ½ cup Onion-Garlic Puree
  • 1 cup whole milk
  • 1 tablespoon cornstarch
  • 1½ cup grated Parmigiano-Reggiano cheese
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper

Directions

1. Heat the Onion-Garlic Puree in a small saucepan over medium heat.

2. Meanwhile, in a small bowl, whisk the milk into the cornstarch.

3. Whisk the cornstarch mixture into the onion-garlic puree. Raise the heat to high and bring the mixture to a boil, whisking constantly. Then reduce the heat to low and continue to cook the sauce until it has thickened, about 1 minute.

4. Add the cheese and the nutmeg to the sauce and whisk until melted. Season with salt and pepper to taste. Serve, or store in a covered container in the refrigerator for up to 3 days.


© 2010 Spirit Media, LLC
 

Nutritional Information

Nutritional information is provided by the author.

Fat 3.3g
Calories 66
Protein 4g
Carbohydrates 5g
Cholesterol 10mg
Fiber 0g
Sodium 265mg

 

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