Bianco Recipe
house cheese sauce, mozzarella, ricotta, broccoli, sauteed garlic spinach, roasted garlic, basil oil
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Ingredients
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House Cheese Sauce
Vegetables
Method
House Cheese Sauce
- 1
Make the Roux
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour until a smooth paste forms, cooking for about 2 minutes.
- 2
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently until the sauce thickens and starts to bubble, about 5-7 minutes.
- 3
Incorporate Cheeses
Lower the heat and stir in the shredded mozzarella cheese and ricotta cheese until fully melted and combined. Season with salt and black pepper to taste.
Vegetables
- 4
Prepare the Broccoli
In a pot of boiling salted water, blanch the broccoli florets for 2-3 minutes until bright green. Drain and set aside.
- 5
Sauté the Spinach
In a skillet, add a teaspoon of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt to taste.
- 6
Roast the Garlic
Wrap the garlic cloves in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 20 minutes, until soft and caramelized. Allow to cool, then squeeze out the roasted garlic from the skins.