芥末绿和烤大蒜香蒜酱配佩科里诺罗马奶酪
这种香蒜酱配方使用很少的油和奶酪。相反，奶油烤大蒜提供丰富的质地.
资料来源：Martha Stewart Living，2012年4月
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意大利面香蒜酱：全麦扁面条（每盎司意大利面一汤匙香蒜酱）.
库克的笔记
杏仁不仅为这种香蒜酱增添了味道和身体，而且还富含钙，维生素E和心脏健康的脂肪。.
总时间
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这种香蒜酱配方使用很少的油和奶酪。相反，奶油烤大蒜提供丰富的质地.
资料来源：Martha Stewart Living，2012年4月
预备
产量
27.04.2023 @ 07:29
This recipe for garlic sauce uses very little oil and cheese. Instead, roasted garlic provides a rich texture. The information comes from Martha Stewart Living, April 2012. It takes 1 hour and 15 minutes to make, with 15 minutes of preparation time, and yields 1 cup. The ingredients include 2 medium garlic cloves, 1 1/4 ounces of roasted almonds roughly chopped (1/4 cup), 3 tablespoons of extra-virgin olive oil, 1 ounce of grated Pecorino-Romano cheese (1/3 cup), 1/2 large bunch of mustard greens, stems discarded, roughly chopped (4 cups), coarse salt and freshly ground pepper. The method involves preheating the oven to 375 degrees, wrapping the garlic in foil and roasting until tender, about 1 hour, then squeezing the garlic from the skins and discarding the skins. Next, adding the garlic, almonds, oil, cheese, mustard greens, 1/4 teaspoon salt, pepper, and 2 tablespoons of water to a food processor and blending until a thick paste forms. The garlic sauce can be refrigerated for up to 3 days. A variation is Italian pasta with garlic sauce: whole wheat linguine (1 tablespoon of garlic sauce per ounce of pasta). Almonds not only add flavor and body to this garlic sauce, but they are also rich in calcium, vitamin E, and heart-healthy fats.