Wednesday, April 6, 2011

Bechamel Recipe

This is a great filling for lasagna, ravioli or pasta shells.  It is a very versatile filling because you can flavor it however you'd like it.  I make mine with parmesan, garlic and fresh parsley, but you could add spinach, mozzarella and even a little tomato sauce and it would change the entire taste but have a the same texture.

5 tbl butter
4 tbl flour
4 cups milk
2 tsp salt
1/2 tsp nutmeg, grated
3 cloves garlic, crushed
1/2 cup parmesan, shredded
3 tbl fresh flat leaf parsley, chopped
fresh black pepper to taste

First, in a medium saucepan heat the butter over medium-low and add garlic until it starts to sizzle. Add the flour and stir until smooth, sort of like a roux. Continue stirring the mixture over medium heat, cook until the mixture turns a light brown about 6 to 7 minutes.
In a different pot heat the milk in a separate pan until just about to boil. Slowly add the hot milk to the butter mixture while whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, black pepper, parsley and nutmeg.

No comments:

Post a Comment