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1.
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Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
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2.
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Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
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3.
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Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
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4.
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Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
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5.
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Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.
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Chef Cary Neff created this recipe as a rival to Alfredo Sauce. Using fat-free ricotta, this recipe is just 60 calories per serving.
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... an excerpt of:
"Conscious Cuisine" (Sourcebooks)
click on the cover to see it at Amazon.com
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