Free Recipe Butter And Rosemary Sauce
Recipe Type: G Recipes
Recipe Preparation: cook
Cooking Ingredients for Butter And Rosemary Sauce Recipe
3 Garlic cloves; up to 4
6 tb Butter; cut into small
; pieces
3 Sprigs fresh rosemary
1 Beef bouillon cube; crushed
1/3 c Freshly grated
-parmigiano-reggiano cheese;
-plus additional
; cheese at the table
1 lb Pasta
Butter And Rosemary Sauce Preparation
Recommended pasta: This sauce probably tastes best of all with tonnarelli, the square fresh noodle (see Ms. Kazans book for tonnarelli recipe). But it can be used with unqualified success on fettuccine or spaghetti. 1. Mash the garlic cloves with the back of a knife handle, crushing them just enough to split and loosen the peel, which you will discard. Put the garlic, butter, and rosemary in a small saucepan and turn on the heat to medium. Cook, stirring frequently, for 4 to 5 minutes. 2. Add the crushed bouillon cube. Cook and stir until the bouillon has completely dissolved. 3. Pour the sauce through a fine wire strainer over cooked drained pasta. Toss thoroughly to coat the pasta well. Add the grated Parmesan and toss once more. Serve at once with additional grated cheese on the side. Converted by MC_Buster. NOTES : from Essentials of Classic Italian Cooking by Marcella Hazan Knopf, 1995 Recipe by: Good Morning America Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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