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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Genovese Cannelloni Ingredients:
1/4 cup butter (1/8 lb.) |
1/4 cup miced shallots |
3 tablespoons all-purpose flour |
2 1/3 cups fat-skimmed chicken broth |
1 cup evaporated milk or whipping cream |
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil |
1 can (6 oz.) tomato paste |
salt |
Directions:
1. Melt butter in a 2- to 3-quart pan over medium heat; add shallots and stir just until limp, about 2 minutes. Add flour and stir until pale gold, 2 to 3 minutes. Remove pan from heat and whisk in broth, evaporated milk, and basil. Whisk or stir mixture over high heat until boiling and thickened, then reduce heat to medium-low and whisk in tomato paste and salt to taste.
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