butter, 40 grams
Two tablespoons of flour, three bunches of chopped spring onions
The ezoic
1/2 cup of milk
Fettuccine rigate, 300 grams
Chop 150 grams of firm Parmesan cheese.
The ezoic
600 grams of minced beef, one chopped onion, and two minced garlic cloves
The ezoic
Tomatoes, cut and preserved in their own juice, 300 grams
Grated firm mozzarella cheese weighing 150 g
Adjust with salt and pepper, if desired.
The Ezoic Pathway:
To cook the pasta, boil a big pot of water that has been salted. Cook the penne rigate pasta until it reaches the al dente texture, as directed on the box. Reserve the drained liquid.
The ezoic
Whip up the Cheddar Sauce:
While the pan is on medium heat, melt the butter. Saute the chopped spring onions until they are tender.
After adding the flour, continue cooking for another minute or two, or until a paste develops.
Add the milk little by little while whisking constantly until a thick sauce forms.
