January 19, 2012

Cappelletti with White Sauce

For pasta and cheese lovers...

CAPPELLETTI WITH WHITE SAUCE
(4 to 5 servings)

Ingredients
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

Directions
Sauce
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).
Pasta
1 – When your sauce is almost done, cook pasta according to the box instructions.

Tips
  • 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.

2 comments:

  1. Thank you! The white sauce went perfectly with the cappelletti.

    ReplyDelete
    Replies
    1. Good to know, Drew! Thank you for the comment.
      Claudia

      Delete

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