PROVOLONE & LEMON SAUCE
Make and share this Provolone & Lemon Sauce recipe from Food.com.
Provided by Satyne
Categories Pasta Shells
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Begin to cook Orecchiette in plenty of boiling salted water.
- In a seperate pot, heat the wine and the lemon rind. Saute for 10 minutes.
- Add the cream and lemon juice and mix well.
- Drain the pasta which should now be 'al dente' and return to the pot.
- Add the lemon cream sauce and mix well.
- If the pasta is a little too dry, add the milk and mix well.
- Serve on warm dishes and serve with the provolone cheese and decorate with a sage leaf.
- Enjoy!
Nutrition Facts : Calories 543.2, Fat 14.8, SaturatedFat 8.6, Cholesterol 45.5, Sodium 92.8, Carbohydrate 77.1, Fiber 3.2, Sugar 3.2, Protein 16
PROVOLONE SAUCE
Number Of Ingredients 7
Steps:
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the hot milk, increase the temperature to high, and cook, whisking constantly, until thickened, 4 to 5 minutes. Remove from the heat and whisk in the provolone, Parmesan, salt, and pepper. Serve warm.
PROVOLONE SAUCE FOR CHEESESTEAKS
This recipe is from Bobby Flay's Throwdown. He went up against Tony Luke and lost, but this sauce sounds very tasty. I love provolone on my cheesesteaks so i can't wait to try it. This is a very basic cheese - Bechamel sauce that's great on cheesesteaks. I pretty sure the provolone can be substituted with almost any cheese you wish.
Provided by Xexe383
Categories High In...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the warm milk, and cook.
- Whisk constantly until thickened, about 4 to 5 minutes.
- Remove the mixture from the heat and whisk in the provolone and Parmesan until combined. Season with the salt and pepper.
PASTA WITH LEMON CREAM AND PROSCIUTTO
Categories Citrus Pasta Pork Sauté Winter Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
- Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
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