Damsel wrote:
> * Exported from MasterCook *
>
> Pastorio's Half-Assed ******* Sauce

<LOL> My work here is done... Off into the sunset with my trusty
sidekick (What a strange thing to call somebody you don't want to kick
you)... as I was saying, my trusty sidekick, Spatula (funny name for a
guy)... as I was saying...

Pastorio


>
> Recipe By :Bob Pastorio
> Serving Size : 0 Preparation Time :0:00
> Categories : pasta sauces/gravies
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup milk
> 3 tablespoons butter
> 1 clove garlic
> more butter -- if desired
> 2 tablespoons bacon fat -- if desired
> 1 large egg
> 1/4 cup parmesan cheese
> flat leaf parsley
> fresh ground black pepper
>
> Use some milk. Real milk. Or some skim crap (my how often that shows up in
> culinary discourse) with butter in it. The start of a cream coating for the
> pasta.
>
> For a pound of pasta, let's build a hypothetical dressing. 1/2 cup milk,
> three tablespoons butter and a garlic clove (mashed and very finely minced)
> heated until the butter melts and it comes to a boil. Stir to distribute
> the butter and to poach the garlic. Reduce to about 1/3 cup - the reduction
> will thicken a bit and have a richer mouthfeel. More butter wouldn't hurt
> it, nor would a couple tablespoons bacon fat.
>
> Meanwhile, break an egg into a large bowl and add 1/4 cup parmesan cheese
> and some fresh, flat leaf parsley. A good grating of black pepper. When the
> pasta is done, drain it. Dump the milk reduction into the bowl with the egg
> and whisk furiously to mix it all together. Dump the pasta in and toss
> quickly to full coat. Serve immediately. More cheese at table.
>
> Description:
> "This is a half-assed approximation of a French Sauce Batard (q.v.)
> that itself is enormously flexible."
>
> - - - - - - - - - - - - - - - - - - -
>
> NOTES : This is a satisfying, creamy dish that can be extended by dropping
> in some cooked, chopped bacon for a fake Carbonara or some veggies for a
> fake primavera or some leftover lobster, truffles and caviar if the queen
> pops in suddenly unannounced. It's a good base for adding lots of different
> things either as extenders or as flavorings. Or both.