wrenwood

When we were in Rome in 2010 we ate at Osteria dell’Anima, as more than one person on this board mentioned the "fiochitti with a cheese and carrot sauce. Absolutely outstanding."..................." Their house special pasta, on premises made ravioli with cheese and pear stuffing served with a white carrot sauce is really quite outstanding"

I've found some recipes to figure how to do the pasta and filling, but the white carrot sauce has me baffled. Is this a white sauce made with pureed carrots? Do they call parsnips or parsley root white carrots, and I make the sauce with them?

Anyone know?

StCirq

una carota bianca is a parsnip, but not sure how to make the sauce.

LSky

Love the title! Try posting this in the Lounge. There are some good cooks there and they may not see it here. Good luck.

TDudette

I've never made it either but here's Alton Brown's variation with pears in the sauce. Perhaps you can experiment. Or just adapt carrot sauce recipes?

http://www.foodnetwork.com/recipes/a...ipe/index.html

wrenwood

Thanks TDudette, but the pears were in the filling, not the sauce.........

Alton's recipe sounds great though, bet it's good with pork roast! Have you made it?