Cardinale Sauce Recipe - Cooking Index
|1/4 cup||59ml||Dry white wine|
|1/4 cup||59ml||Tomato paste|
|12 oz||340g||Evaporated skimmed milk - (1 can)|
|2 teaspoons||10ml||Olive oil|
|1/2 cup||31g / 1.1oz||Chopped onion|
|1/4 cup||36g / 1.3oz||Chopped green bell pepper|
|1/4 cup||15g / 0.5oz||Chopped green onions|
|2 tablespoons||30ml||Chopped fresh parsley|
|1/2 teaspoon||2.5ml||Ground red pepper|
|1/4 teaspoon||1.3ml||White pepper|
|2||Garlic - minced|
|1 lb||454g / 16oz||Cooked peeled crayfish|
Combine first 5 ingredients; stir and set aside.
Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper; saute until tender. Add green onions and next 5 ingredients (green onions through crayfish); cook 1 minute.
Add wine mixture; bring to a boil, and cook 1 minute, stirring constantly. Yield: 4 cups (serving size:1/2 cup).
Cooking Light, Sept. 1995, page 92
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