Surprise your guests with a simple tomato sauce. This recipe combines the sour taste of the tomato sauce with the delicate taste of an international sauce.
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INGREDIENTS |
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Farfalle Barilla |
350 |
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g |
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Tomato sauce |
300 |
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g |
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Grated Parmigiano Reggiano cheese |
70 |
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g |
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Butter |
60 |
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g |
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Wheat Flour |
60 |
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g |
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Chopped italian parsley |
1 |
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tablespoon |
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Cognac |
1 |
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cup |
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Whole milk |
1 |
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lt |
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Nutmeg |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Boil the milk. Aside, melt the butter and add the flour to it stirring with a wooden spoon. Then pour the boiling milk into the flour, stirring quickly with a whisker to avoid lumps. |
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| 2. |
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Once this béchamel boils, add the tomato sauce, cognac, salt and nutmeg. Cook for five minutes. |
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| 3. |
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Cook the Farfalle Barilla in plenty of salted water, drain it and stir it in with the sauce. Before serving, sprinkle with Parmigiano Reggiano cheese and Italian parsley. |
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CHEF'S NOTE |
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To avoid lumps during the preparation of the béchamel, pour hot milk on the cold butter and flour or pour cold milk into warm butter and flour mixture. |
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For this sweet and sour dish we suggest a soft bodied, a little on the salty side, white wine such as a Val Nutre Bianco or a Pentro d'Isernia Bianco. |
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