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Besciamella
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Butter 75g, 2½ oz
Flour 45g, 1½ oz
Milk 150ml, ¼ pint
Cream 150ml, ¼ pint
Parmesan cheese 60g, 2 oz grated
Salt 1 small teaspoon
Nutmeg a good pinch
Pepper to taste

In a heavy based saucepan, melt the butter over a moderate heat, and stir in the flour.

Remove the pan from the heat and pour in the milk and cream, beating with a wire whisk.

Then return the pan to a high heat and cook, stirring constantly with the whisk, until the sauce comes to a boil and is thick and smooth.

Reduce the heat and simmer, still stirring, for 2 to 3 minutes.

Remove the pan from the heat and add the nutmeg, salt and pepper. Then add the grated cheese and set the pan aside.

Needs twice this recipe to make a lasagne in our large “Pearse Pottery”* dish.

Modified from Recipes: the Cooking of Italy. Time Life

 

*Mark Pearse, Bungala House, Yankalilla. South Australia 5203

 
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Last updated by: Webmaster , 06-Jan-2005 10:59 AM
URL http://kempster.info/recipes/pasta/besciame.html

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