Poor Man's Béchamel Sauce
This vibrant sauce is an extremely flavorful alternative to traditional Italian white sauce. Made with a base of sofrito (sautéed carrots, celery, and onion), white wine, and poached garlic, it is thickened with L’Ultimo Forno Tarallini al Pecorino crackers from Puglia. Serve it with grilled fish, shrimp, or vegetables.
- 1 cup L’Ultimo Forno Tarallini al Pecorino, soaked in water
- 2 tablespoons plus ¼ cup Giuseppe Fois Sardinian Extra Virgin Olive Oil
- 1 cup Carrots, roughly chopped
- 1 cup Celery, roughly chopped
- ½ cup Yellow Onion, roughly chopped
- 1 cup White Wine such as Pinot Grigio
- 1 teaspoon Margherita di Savoia Fine Sea Salt
- 8 Garlic cloves, poached
- Additional Sea Salt and Michele Ferrante Controne Hot Pepper, to taste
- Place the Taralli crackers in a small bowl, cover them with water, and set aside.
- Pour 2 tablespoons of Sardinian Extra Virgin Olive Oil into a skillet set over medium heat.
- Add the carrot, celery, and onion. Sauté for about 5 minutes then add the wine, sprinkle with sea salt, and cover.
- Cook until vegetables are tender (about 20 minutes).
- While the vegetables are cooking, poach the garlic cloves by placing them in a saucepan filled with one cup of water, and bring to a boil.
- Drain the garlic and repeat two more times. Boiling the garlic 3 times removes the bitterness and the burn, leaving the flavor.
- Transfer the cooked vegetables to a blender, add the soaked tarallini and garlic, and pulse until well blended.
- With the blender running, slowly drizzle in the Extra Virgin Olive Oil until the sauce is well emulsified.
- Season to taste with additional sea salt and Controne pepper flakes.
- If the sauce is too thick, thin it by pulsing in a little warm water.
- Serve puddled under grilled fish or shrimp or drizzled over grilled vegetables.