← Back to Search Results
microwaving Italian
Creamy Parmigiano-Reggiano Sauce

Photo by: Joseph De Leo
Comments: 2
 

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

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • MeeganHawaii

    10.23.14 Flag comment

    Mahalo for posting this recipe. I only had a few ingredients in my kitchen and was able to pull this off with minor adjustments. I substituted 1 % milk (although I'm sure whole milk would taste better), and I used baking powder instead of cornstarch (I had no idea if it would work. All I can say is, it didn't not work. Haha).

    All and all, everyone (hubby and keiki (6 & 4) seemed to really like it!

    We poured it over whole wheat spaghetti noodles and leftover rotisserie chicken. Pretty okay dinner.

    Aloha!

  • MeeganHawaii

    10.23.14 Flag comment

    Mahalo for posting this recipe. I only had a few ingredients in my kitchen and was able to pull this off with minor adjustments. I substituted 1 % milk (although I'm sure whole milk would taste better), and I used baking powder instead of cornstarch (I had no idea if it would work. All I can say is, it didn't not work. Haha).

    All and all, everyone (hubby and keiki (6 & 4) seemed to really like it!

    We poured it over whole wheat spaghetti noodles and leftover rotisserie chicken. Pretty okay dinner.

    Aloha!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
west-coast-cooking West Coast Cooking
by Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
spice Spice
by Ana Sortun
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?