02-01-2006, 05:18 AM
[li]2 tablespoons flour [li]4 tablespoons butter [li]1 teaspoon olive oil [li]1 clove garlic, crushed [li]1/2 cup half-and-half [li]1 cup milk [li]white pepper to taste [li]2 tablespoons parsley, chopped [li]3/4 cup grated Myzithra or Romano cheese[/li]
Combine butter and olive oil in a saucepan over medium heat; add flour and stir until well blended. Cook for about 2 minutes, until flour is just beginning to color; add garlic. Pour milk and half-and-half in the roux with pepper and parsley.
At the last moment add the cheese. Serve hot over hot cooked pasta.
Combine butter and olive oil in a saucepan over medium heat; add flour and stir until well blended. Cook for about 2 minutes, until flour is just beginning to color; add garlic. Pour milk and half-and-half in the roux with pepper and parsley.
At the last moment add the cheese. Serve hot over hot cooked pasta.