pasta essentials: garlic parmigiano sauce

How To Make pasta essentials: garlic parmigiano sauce

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  PREP/PREPARE
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  The Baked Garlic This recipe uses a lot of garlic; however, it is “baked” garlic, and that makes all the difference. Baking mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then freeze them for when needed. Here is my recipe for making yummy baked garlic: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Do not use raw garlic, and if you are not sure you can handle that much garlic; even if it is baked, just cut back to where you feel comfortable.
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  Parmigiano Reggiano versus Pecorino Romano While both are salty and umami-rich, Pecorino Romano is saltier and tangy, whereas Parmigiano Reggiano is nutty and a bit milder overall. Parmigiano Reggiano is made with cow’s milk, and Pecorino Romano with goat’s milk. I love what the combination of the two cheeses do to this rich sauce. However, if you do not have any Pecorino Romano, no worries. Just use all Parmigiano Reggiano. But, here is the important thing to remember, if you are making the recipe with the two cheeses, then leave out the salt; however, if you are going all Parmigiano Reggiano, then you will probably need the salt.
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  Gather your ingredients (mise en place).
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  Place the heavy cream, chicken stock, flour, and garlic into a cold saucepan, and then turn the heat to medium.
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  Allow it to slowly come up to a simmer, whisking all the time, and then add a bit of pepper, and red pepper flakes.
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  Remember the above caveat about the salt, before adding.
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  While it is simmering, add the parmesan cheese, and whisk to combine.
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  Keep whisking until the sauce thickens, about 5 – 7 minutes.
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  At this time, you can stir in some fresh spinach, or chopped tomatoes before serving. You might even try some sliced mushrooms, peas, or other veggies.
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  PLATE/PRESENT
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  Toss with some pasta and serve; maybe with some chicken or shrimp. Enjoy.
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  Keep the faith, and keep cooking.
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