2/29/2024 0 Comments Garlic white wine sauce![]() You might have seen when chefs make something like a cacio e pepe they toss the pan really quickly. Adding parmesan into a sauce seems like the easiest thing you could do right? But have you ever had parmesan turn into a stringy mess or clump into little balls? Nightmare.Tips for getting parmesan to melt into a pasta sauce Transfer the pasta straight into the sauce from the water so then the pasta water is just left sitting in the pot for you to use as you need. Pasta water - ALWAYS reserve pasta water when you drain it. Parmesan - Definitely use the best quality you can but even I use a basic supermarket one sometimes, cheese is expensive! Never use pre-grated parmesan in a bag, it's full of additives. I would always prefer to add the seasoning in myself. Once you've made a sauce with butter that is too salty, not much can be done. I like to control the seasoning myself and I find the salted butter here in New Zealand can be a touch too salty. It really doesn't take long to chop up fresh cloves.īutter - As I explain in the recipe notes I tend to use unsalted butter in all my dishes. Garlic - I always use fresh garlic cloves, I really don't like the taste of minced garlic in a jar. This is only half a cup so open something you like and then you can drink it with the dinner! I generally always use a Sauvignon Blanc. White wine - I know lots of people say that you can cook with anything but I do like to use wine I like to drink a glass of. Ingredients for this easy white wine and butter pasta sauce If you would like to try some other super fast sauces try my cacio e pepeor my fast and delicious creamy nduja pasta sauce. You could try a hand rolled shape like my hand rolled gnocchi sardior my true love orecchiette. I used a dried linguine but it will work with any shape, fresh or dried. Make sure you follow all my tips and tricks below for getting a perfectly emulsified and smooth sauce. The addition of garlic and lots of parmesan makes it crazy good. A white wine and butter pasta sauce really is one of my most favourite things. The Italian purists won't be overly happy as this is definitely more of a French based sauce. I crave this kind of pasta sauce a lot, it has all the things that make a sauce delicious. Hello! This is the first recipe I am writing up in a little while and am coming in with a VERY simple one. Eating it straight out of the pan is highly encouraged! This sauce comes together in the time it takes to cook your pasta. With the addition of garlic and parmesan you've got an additive mid week meal that will become a staple. A white wine and butter pasta sauce is such an easy go to.
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