White Recipe

Prep garlic and dairy

Peel and finely mince the garlic. Measure out milk, cream, Parmesan, and cream cheese so everything is ready to add.

Sweat garlic and make roux

In a medium saucepan over medium-low heat, melt the butter. Add the minced garlic and cook 30–60 seconds until fragrant but not browned. Sprinkle the flour over the butter and garlic and whisk continuously for 1 minute to form a light roux.

Add milk and cream

Gradually whisk in the whole milk until smooth, then whisk in the heavy cream. Increase heat to medium and bring the mixture to a gentle simmer, whisking frequently, about 3–5 minutes. The sauce will begin to thicken.

Incorporate cheeses and seasonings

Reduce heat to low. Whisk in the softened cream cheese until fully incorporated and smooth. Stir in the grated Parmesan a handful at a time, allowing it to melt before adding more. Season with salt, black pepper, grated nutmeg, and lemon juice. Taste and adjust seasoning; if needed add up to 1/4 tsp more salt.

Finish consistency

If the sauce is too thick, add up to 2 tablespoons of milk to reach desired pouring consistency. Keep the sauce warm on very low heat, stirring occasionally. Do not boil after cheese is added to prevent graininess.

Prepare smoked mozzarella

Preheat broiler to high (or preheat a grill to medium-high if grilling). Lightly toss or brush the smoked mozzarella with the olive oil to help browning and prevent sticking.

Assemble dish

Place your base (grilled bread slices, grilled chicken, or cooked pasta) on an oven-safe tray or skillet. Spoon a generous layer of the warm Parmesan-cream sauce over each portion, then evenly top with the smoked mozzarella so it covers the sauce.

Grill or broil to brown

Place under the broiler about 3–5 inches from heat (or on the grill with lid closed). Broil or grill for 3–6 minutes until the smoked mozzarella is melted and lightly browned and bubbling. Watch closely to avoid burning. If using a grill, move to indirect heat after initial color to melt through without excessive charring.

Finish and season

Remove from heat and let rest 1–2 minutes. Sprinkle chopped parsley, red pepper flakes, and, if desired, a dusting of white pepper. Finish with extra grated Parmesan if using.

Serve the 'WHITE' immediately while hot and bubbly over grilled bread or tossed with hot cooked pasta. Provide extra grated Parmesan and a grind of black pepper at the table.