So it's not authentic, but five stars because this is so yummy, easy and used ingredients on hand when I didn't have cream. This also has fewer calories than a full cream version, especially if neufchatel is used. I have made three times now, once subbing Pecorino Romano for the Parmesan, and a disastrous substitute of Provalone on the third time. The Provalone clumped and I had to spoon out disgusting clumps with a large ladle. I managed to salvage the rest by stirring in 2 tablespoons of roux (2 Tbsp. butter & flour cooked together) which dissolved the remaining clumps, and I added a few ounces of Parm at the end. Learn from my goof and don't sub a slicing cheese for the Parm. My picky grandkids, 4, 6 & 7, lapped this up each time, even with canned clams added to the mix.
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So it's not authentic, but five stars because this is so yummy, easy and used ingredients on...