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Home → Foodservice → New Products → Grand-i-Oli → New Recipes → Recipe Details
Florentine Supreme Grand-i-Oli with Panna Rosa
- Butter - ¼ cup
- Onion, cut in half - 1 medium
- Cloves - 2
- Canned crushed tomatoes - 1 quart
- Salt - 1 tsp
- Black pepper - ½ tsp
- Nutmeg - 1/3 tsp
- Parmigiano Reggiano, grated - ¼ cup
- Heavy cream - 1 ¼ cup
- Melt butter.
- Stick cloves in onion, place in saucepan with the butter and lightly sauté.
- Add tomatoes, salt, pepper and nutmeg to above ingredients, bring to a boil and simmer over low heat for approximately 20 minutes, remove and discard onion.
- Add heavy cream, bring to a boil and simmer for 2-3 minutes.
- Yield: Approximately 1 quart of sauce.
- Serve sauce with Florentine Grand-i-Oli and sprinkle with grated cheese.
- Garnish with a parsley sprig.
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