SQPN

Welcome to the fourth installment of Grace Before Meals video webisodes featuring Fr. Leo Patalinghug. Co-produced by SQPN.com and GraceBeforeMeals.com.

Who would have thought it possible to create Liturgically colored sauces? Well, Fr. Leo did! Join him in the kitchen at Mount Saint Mary’s Seminary in Emmitsburg, Maryland as he jumps into the kitchen and dives into our Catholic faith. Bring your appetite. You’re going to get hungry! In this episode Fr. Leo shows you how to make an incredible WHITE sauce - Vino Bianco alla Crema.

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Want to make it yourself? Here’s the recipe:

VINO BIANCO alla CREMA [White Sauce] (serves 4)

1 box of penne pasta, cooked al dente
2 sticks of butter
2 cloves of garlic, finely minced
½ cup of white onions, finely minced
4-5 teaspoons of all purpose flour
2 cups of white wine (preferably dry white wine, such as pinot grigot)
1 cup of chicken broth
1 pint of heavey whipping cream
¼ cup of fresh grated parmesan cheese
¼ cup of gorgonzola or blue cheese crumbles
1 ½ teaspoon of salt
½ teaspoon of black pepper

Boil water in a large pot and cook pasta per instructions on the box. Once cooked al dente, drain completely and set aside. In a large non-stick pan melt 2 sticks of butter. Add garlic and onions and sauté until onions become translucent. Sift 4 teaspoons of baking flour to create a roux by stirring until all of the flour and butter are combined. Add white wine slowly and stir to break up the roux. Allow to cook for about 2 minutes, or until the smell of alcohol is not as strong. Add chicken broth and whipping cream and stir together, making sure there are no lumps. Add the cheese and salt and pepper to taste. Combine the pasta and the cream sauce together, add parsley, and serve hot, with a little more dusting of parmesan cheese.

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