The NEA research team has published its latest paper on the out-of-pocket (OOP) costs of atopic dermatitis (AD) in the U.S. — this time examining OOP costs among caregivers of children with AD compared to adults.
Published On: Sep 12, 2017
Last Updated On: Sep 12, 2017
1 box fresh pappardelle pasta
1 cup whole mil
4 oz. butter, room temperature
1 oz. flour
1 whole nutmeg
4 oz. Gruyere cheese, grated
2 oz. Parmigiano-Reggiano, grated
4 oz. mixed mushrooms, rough chopped or torn
1 yellow onion, chopped
1 clove garlic, minced
2 oz. sherry wine
2 oz. dry white wine
1 tsp. fresh thyme leaves, minced
2 Tbsp. marjoram leaves
Kosher salt and fresh ground pepper
Pinch of sugar
Begin making the roux by melting butter in a saucepan over medium heat. Once the butter is melted, whisk flour into the butter until a thick, rough paste forms. Whisk constantly while the mixture bubbles over medium heat. The roux will become smooth and begin to thin.
In a separate saucepan, bring milk to a simmer and add the roux and whisk until thickened to create a béchamel sauce.
Grate 1/2 of the nutmeg into the béchamel sauce. Season with salt and pepper.
Add the Gruyere and Parmigiano cheeses and whisk until the cheeses are fully melted.
Set aside and keep mixture warm.
Bring a large pot of water to a boil and add a pinch of salt.
In a sauté pan over medium heat, add a little olive oil and chopped onion, a little salt, and a pinch of sugar and cook on low heat for about five to ten minutes.
Add the sherry wine and reduce until onions are caramelized.
In a separate sauté pan over low-medium heat, add a little olive oil and mushrooms and cook for about three to five minute, stirring regularly.
Add minced garlic, thyme, and white wine and cook for about three to five minutes, stirring regularly.
Add the onion mixture and the marjoram. Season to taste with salt and pepper.
Cook the fresh pasta in the boiling water. Ladle some of the pasta water into the mushroom and onion mixture and reduce liquid.
Drain the pasta and add to the onion and mushroom mixture, gently coating the pasta.
Portion pasta in hot bowls and pour some of the béchamel sauce onto the pasta. Garnish with a few stems of marjoram or Italian parsley.