Thursday, November 8, 2007

Fusilli with Provolone Sauce


Fusilli cooked according to package directions
2 tablespoons unsalted butter
2 tablespoons AP flour
2 cups whole milk, heated
1 cup grated provolone cheese
1/4 cup grated Parmigiano Reggiano
Salt and freshly ground white pepper

  1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 3 to 4 minutes.
  3. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with salt and white pepper.

From Bobby Flay.

No comments: