Here is an old family recipe book that was made long before blogs became popular. We have just turned it into a blog so please have patience with us as we update pictures and info. We will also be adding some new recipes along the way.
Tuesday, May 11, 2010
Fettuccine Don't Be Afraid-O
2 Tablespoons extra-virgin olive oil 1 Tablespoon unbleached white flour 2 cups evaporated skim milk 1/2 cup firm tofu, mashed well 1/2 cup grated Parmesan cheese 1 pound whole wheat fettuccine;cooked per package directions 2 Tablespoons diced prosciutto or turkey bacon bits for garnish 1/4 teaspoon salt fresh pepper to taste
Heat the oil in a saucepan over medium heat. Sprinkle the flour over the oil and stir constantly with a wooden spoon for about 1 minute. Whisk in the evaporated milk, tofu, and cheese. Reduce the heat to simmer and cook for about 5 minutes, whisking constantly, until the sauce as thickened. Put the hot fettuccine into a large serving bowl and pour on the sauce, tossing well to coat the pasta evenly. Garnish with the prosciutto or bacon and season with salt and pepper. Serve immediately.