By David Calito Sauce American, Greek Boil
March 24, 2015
The dish was named by Alfredo Di Lelio I, a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century. You can mix this sauce with any kind of pasta.
2 oz butter
1 oz Flour
2 tablespoon garlic
12 oz cream
1 Tablespoons parsley
10 oz Parmesan cheese, grated
Melt the butter in a saucepan over medium heat.
Whisk flour and salt & pepper together with the melted butter, until smooth, smooth.
Gradually, add the cream, mixing well.
Add the minced garlic, parsley and cheese, whisking constantly. Reduce heat and cook the sauce for 4-5 minutes, until thick, stirring occasionally.
Serve immediately or store in refrigerator.
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