Gianni's Garlic Bread With Gorgonzola Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is the specialty of the house at Gianni's, an Italian restaurant located in the South Street Seaport in New York City. It's from the R.S.V.P. section of a December 1987 issue of Bon Appetit magazine. Ingredients:
1 cup low sodium chicken broth or 1 cup chicken broth |
1 cup milk |
1/4 cup unsalted butter (1/2 stick) |
1/2 cup all-purpose flour |
1/2 cup whipping cream |
6 ounces mild gorgonzola, crumbled (dolcelatte is recommended) |
2 tablespoons freshly grated parmesan cheese (about 1/2 oz.) |
salt & freshly ground black pepper |
1 large loaf crusty italian bread or 1 large french baguette |
1/4 cup olive oil |
3 tablespoons minced fresh parsley |
1 teaspoon minced garlic |
1 teaspoon minced garlic |
1/4 teaspoon herbes de provence |
salt & freshly ground black pepper |
Directions:
1. For sauce:.
2. Bring stock and milk to simmer in small saucepan.
3. Melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown.
4. Gradually whisk in stock mixture.
5. Increase heat to medium and bring sauce to boil, stirring constantly.
6. Reduce heat to low and cook until thickened, stirring frequently, about 8 minutes.
7. Add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes.
8. Add gorgonzola and parmesan and stir until smooth.
9. Season with salt and pepper.
10. (Can be prepared 1 day ahead. Press plastic onto surface of sauce to prevent skin from forming. Cool,cover and refrigerate.).
11. For Bread:.
12. Trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat.
13. Set on baking sheet.
14. Heat oil in small saucepan over low heat.
15. Add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper.
16. Stir until heated through.
17. Brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes.
18. Fold bread back into loaf shape; cut diagonally into 2-inch-wide slices.
19. Rewarm sauce over low heat, stirring constantly.
20. Pour onto heated platter and top with bread slices.
21. Sprinkle with remaining 1 tablespoon parsley and serve immediately.
|
|