Best of Bechamel - Besciamella overstock. To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Besciamella is the Italian version of béchamel, one of the five fundamental French "mother sauces."Whether it originated in Italy or in France has been debated (and still not determined), but it first appeared sometime during the reign of Louis XIV.
Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /; French: ), also known as white sauce, is a sauce originated between France and Italy made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). You achieve browning scorch Bechamel - Besciamella testing 6 compound moreover 3 along with. Here you go produce.
program of Bechamel - Besciamella
- This 100 g of harina.
- You need 100 g (80 ml) of mantequilla (o aceite).
- You need 1 l of leche.
- Prepare of Sal.
- This of Nuez moscada.
- add of Pimienta negra.
For the bechamel, bring the milk to a simmer in a saucepan. Stir the hot milk into the butter-flour mixture. This Italian version of bechamel sauce is a building block for Spinach & Ricotta Lasagne and Beef & Pork Ragù Lasagne. You'll know it's ready if it sends up a little steam when you stir it.
Bechamel - Besciamella ingredients
- Empezamos haciendo derretir la mantequilla, entonces echaremos la harina tamizada (si utilizamos el aceite, pondremos los 2 ingredientes juntos) y los mezclaremos bien con una batidora manual para evitar que se formen grumos..
- En el microondas mientras pondremos a calentar un poquito la leche y en cuanto esté tibia, la echaremos poca a la vez (y sin parar de mezclar) al roux (harina y mantequilla-aceite)..
- Entonces añadiremos un poco de sal, nuez moscada y pimienta y dejaremos cocinar la crema (fuego medio-bajo) hasta que obtenga la consistencia deseada..
While the milk is heating, melt the butter in another saucepan over medium low heat. The sauce is originally of Italian origin (called Besciamella in Italian) and immigrated from Tuscany to France, where was easily adapted into the rich French cuisine. They renamed it after the chief steward to King Louis XIV, the marquis de Bechamel, and quickly found a number of delicious recipes to adapt it into. Cooking the flour and butter together first helps remove the flour's raw flavor, and prevents lumps from forming later. This Classic Lasagna with Béchamel is packed full of flavor!