A Jerry James Stone Recipe
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Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 4 cloves garlic, minced
- ½ cup dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 ½ cups cream
- 1 tablespoon lavender, more for garnish
- 1 cup Parmesan cheese
- 1 pound pappardelle
- 1 teaspoon chopped parsley
Instructions
- In a medium sauté pan, melt 1 tablespoon of butter over a medium heat.
- Add in 1 tablespoon of flour. I prefer to sift mine using a sieve as it reduces the lumps.
- Add in 4 cloves of minced garlic and mix to combine. Cook the mixture for 1 minute.
- Add in ½ cup of dry white wine and mix to combine.
- Let mixture come to a very low simmer, increasing heat if needed, and then add in 2 tablespoons of lemon juice and 1 teaspoon of fresh lemon zest. Mix to combine.
- Add in 1 ½ cups cream (half and half or whipping cream will work) and bring the mixture to a low simmer.
- Tie up 1 tablespoon of lavender into some cheesecloth and add it to the simmer mixture. Let the mixture cook for a minute to cook the flour and infuse the sauce. Remove the lavender.
- Turn off the heat, or reduce it to low if you are comfortable making cream sauces with cheese, and add 1 cup of shredded parmesan cheese to the cream mixture in batches. After you melt in one batch of cheese, rinse and repeat, until all cheese has been melted into the sauce.
- Take 1 pound of pappardelle pasta, cooked per instructions and not drained, and add it to the sauce. Having some of the starchy water on the noodles will further enhance the cream sauce.
- Top with fresh parsley and some lavender.
- Enjoy!
