Cappelletti with White Sauce

For pasta and cheese lovers…

 

Click here to see the recipe in Portuguese

 

Servings: 4 to 5

Preparation time: 30 minutes

 

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 or vegetable broth 

½ cup white wine 

½ cup grated parmesan cheese 

salt and pepper to taste

 

Directions

Sauce

1 – In a pan, melt butter and sauté 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.

 

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s