Ingredients: (Makes two hot browns)
2 ounces butter
2 ounces flour
1 quart heavy cream
1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish
Salt and pepper to taste
14 ounces sliced roasted turkey breast
2-4 slices of Texas Toast (To make your own, a recipe follows)
4 slices of crisp bacon
2 Roma Tomatoes, sliced in half
Paprika, parsley, tomato for garnish
Method:
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a roux. Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, place one or two slices of toast in an oven safe dish and cover with 7 ounces of turkey.
Place the tomatos on top of turkey and toast. Next, pour the Mornay sauce to completely cover the dish.
Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble and is heated through. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
I can find Texas Toast in my market.
But if you can’t here’s how to make your own: start with some good bread; smash a couple cloves of garlic and mix them with some butter. Spread on the bread, sprinkle with salt and pepper and then toast it.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
