For pasta and cheese lovers...
CAPPELLETTI WITH WHITE SAUCE
(4 to 5 servings)
1 lb. fresh cappelletti (filling of your choice)
½ finely minced onion
2 tbs. butter
¼ cup all-purpose flour
1 ½ cup heavy cream
½ cup chicken broth
½ cup white wine
½ cup grated parmesan cheese
salt and pepper to taste
1 – In a pan, melt butter and saute onion until it gets soft.
2 – While mixing, add flour until butter is completely absorbed, forming a paste.
3 – Let flour cooks for 1 minute.
4 – Slowly, add heavy cream (stirring) and chicken broth.
5 – Keep stirring, so the sauce will be creamy and uniform, with no lumps.
6 – Add wine and mix for about 3 minutes more.
7 – Finally, add cheese and pepper and mix well (at this point, taste to see if it needs some salt).
1 – When your sauce is almost done, cook pasta according to the box instructions.
- To make a pink sauce, add 1 cup tomato sauce.
- For serving, add some fresh chopped parsley, green onion or oregano.
- If your sauce is too liquid, add more flour: dissolve flour in water, milk or cream and add the mixture into the pan.
- If it's too thick, add more heavy cream or milk.
*I learned this white sauce recipe in an Italian cooking class I took in 2009. The instructor, Matthew Hamby, authorized me to post this recipe here. Thanks, Matthew.
Original recipe (in Portuguese): Capelleti ao Molho Branco.