About the Recipe
It was a recipe Papa’s mother, my Grandma Bonazzi, made and she taught Grandma. I learned it by helping in the kitchen as a girl. It was a staple in our house. I don’t have a written recipe but here goes. Enjoy!
Ingredients
Rigatoni pasta
One small potato cut in bite size pieces
Butter
Garlic or Garlic Powder
Grated Parmesan cheese
Butter
Flour (2 tablespoons)
Milk
Salt & Pepper
Dried Beef
English muffins
Bacon (optional)
Tomato (optional)
Preparation
Pasta Bianca: As Written by Mary Francis Urie
In a small sauté pan melt the butter and add garlic powder. Heat until the garlic browns. Has to be watched closely.
When the pasta and potato are cooked pour the butter & garlic and grated Parmesan. EAT!
The potato is important because it adds a unique flavor that’s not expected to someone who has never had it.
Creamed Chip Beer on toast:
Make a cream sauce with butter, flour and milk.
Melt the butter then stir about 2 tablespoons of flour until it bubbles.
Add the milk slowly in small amounts stirring constantly until it starts to thicken.
Add salt and pepper and the dried beef cut into small pieces.
It’s ready when it’s thick but pours like gravy.
Sometimes I’d put a little Parmesan in it. Pour it over toasted English muffins.
Oh! I forgot. Layer the English muffin, pieces of bacon and sliced tomato then pour the gravy over it. Now I want to make it!