"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for White Sauce for Cavatelli, etc., by Linda Reinhardt, is from The Ranquist Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 tsp garlic salt 1/2 ground basil 1 tsp parsley 1 tbsp butter 2 tbsp hot water 2 tbsp olive oil 3/4 cup parmesan cheese 1/2 pint heavy cream
Mix dry ingredients (Smush basil and parsley in the palm of your hand to bring out flavor) Add butter, hot water oil & cream Cook over very low heat until well blended Pour over cavetelli or small pasta of choice
This is better when it sits for awhile. Delicious!
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