| Discover the pleasure of
experiencing beautiful flavors of Italian sauces and learn how to prepare
them by using our easy recipes and tips. |
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ROUX FOR SAUCES
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Roux is necessary to thicken
and give body to sauces. Put one tablespoon of flour and one of butter
into a saucepan and cook until the flour has lost any raw taste. Remove
the saucepan from the stove and add slowly the stock or milk, one cup for
every tablespoon of butter or flour, reduce heat and cook, stirring constantly
until smooth.
For white sauces take care the
flour does not color; for dark sauces let it brown, but take care it does
not burn. |
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The
North End Italian Cookbook, 4th
by
Marguerite Buonopane
Excellent! Boston's North End
is legendary for its Italian American neighborhood.
This cookbook celebrates
the delicious fare--from antipasto through dessert--that is served in the
restaurants and homes of this area.
With many recipes from her
own family, Marguerite DiMino Buonopane captures old-world cooking as well
as the present day traditions of the North End |
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Electronics
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