Melgarejo Hojiblanca Creamy Tomato Bechamel

Melgarejo Hojiblanca Creamy Tomato Bechamel

Ingredients:

3 tablespoons fruity, complex, green, fresh, UP extra virgin olive oil
2 medium shallots minced
2 cloves garlic, minced
3 tablespoons flour,
2 cups whole milk
1/2 cup tomato sauce
a dash of freshly grated nutmeg (optional)
1/2 cup grated Pecorino cheese
Sea salt to taste
Fresh cracked pepper

Products You Will Need:

UP extra virgin olive oil

Cooking Instructions:

Creamy Extra Virgin Olive Oil & Tomato Bechamel Sauce
3 tablespoons fruity, complex, green, fresh, UP extra virgin olive oil
2 medium shallots minced
2 cloves garlic, minced
3 tablespoons flour,
2 cups whole milk
1/2 cup tomato sauce
a dash of freshly grated nutmeg (optional)
1/2 cup grated Pecorino cheese
Sea salt to taste
Fresh cracked pepper

Heat the oil in a medium sauce pan over medium heat. Add the shallots and saute until transclucent and tender. Add the garlic and saute another minute. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened. Add the cheese, and stir. Add the tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency. Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.