Special Recipes - Bonus Section!

There are certain gourmet bites that need no introduction... but plenty of explanation. Discover how to whip up a mouthwatering Brie and Goat Cheese Soufflé, as well as Pecorino Béchamel, like you’ve been doing it for a lifetime.

Pecorino Béchamel Sauce

Makes 6 Servings

1  tbsp. extra virgin olive oil
1  cup diced onions
1  pint scalded milk
4  oz. roux (2 oz. flour missed with 2 oz. butter)
¼  tsp. ground nutmeg
¾  cup grated Pecorino cheese
     Salt & pepper to taste

In a saucepan, heat the olive oil, add the onions and cook until translucent.  Add the hot milk, and incorporate the roux with a whisk working out all the lumps.  Cook at very low heat for approximately 15 to 20 minutes.  Adjust the seasoning with salt, pepper and nutmeg.  Strain through a fine sieve.  Add the Pecorino cheese and adjust seasoning again if necessary.