هذه الصلصة البسيطة والثرية تتيح لنكهات الطبقة المميزة اللمعة في البيتزا الرومانية ذات القشرة الرقيقة. يمكنك أيضا محاولة قذفها مع المعكرونة المطبوخة ، أو كما انتشرت ساندويتش بدلا من المايونيز.
This sauce is simple and rich, allowing the distinct flavors of Roman-style pizza with its thin crust to shine. You can also try tossing it with cooked pasta, or spreading it on a sandwich instead of mayonnaise. Source: Martha Stewart Living, May 2018. Preparation time: 20 minutes. Total time: 10 minutes. Makes about 1 cup. Ingredients: 4 tablespoons unsalted butter, 1 teaspoon minced garlic, 1 cup heavy cream, 1 1/4 ounces finely grated Parmigiano-Reggiano (1/2 cup), kosher salt and freshly ground pepper. Directions: 1. Melt the butter in a medium saucepan over medium heat. Bring to a simmer and cook until lightly browned. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer, stirring occasionally, until reduced and slightly thickened, 6 to 8 minutes. Remove from the heat. 2. Add the cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. The sauce can be refrigerated in an airtight container for up to 3 days (if it becomes too firm to spread easily, then reheat slightly before using).
27.04.2023 @ 00:31
This sauce is simple and rich, allowing the distinct flavors of Roman-style pizza with its thin crust to shine. You can also try tossing it with cooked pasta, or spreading it on a sandwich instead of mayonnaise. Source: Martha Stewart Living, May 2018. Preparation time: 20 minutes. Total time: 10 minutes. Makes about 1 cup. Ingredients: 4 tablespoons unsalted butter, 1 teaspoon minced garlic, 1 cup heavy cream, 1 1/4 ounces finely grated Parmigiano-Reggiano (1/2 cup), kosher salt and freshly ground pepper. Directions: 1. Melt the butter in a medium saucepan over medium heat. Bring to a simmer and cook until lightly browned. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer, stirring occasionally, until reduced and slightly thickened, 6 to 8 minutes. Remove from the heat. 2. Add the cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. The sauce can be refrigerated in an airtight container for up to 3 days (if it becomes too firm to spread easily, then reheat slightly before using).