Cardinale Sauce

Recipe Ingredients

1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Tomato paste
1/4 cup	59ml	Water
2 tablespoons	30ml	Cornstarch
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

Recipe Instructions

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).

Source:
Cooking Light, Sept. 1995, page 92

Rating

Average rating:

5.8 (23 votes)

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