Tag: bechamel

Cabbage lasagna with cooked ham, fontina cheese and bechamel – Italian Cuisine

Ingredients for 4 people

Preparation of the lcabbage asagna with cooked ham, fontina cheese and bechamel

1) Start preparing the lasagna by washing the leaves of cabbage, scald them in water boil salted for a few seconds and cool them in cold water; then drain them in a colander, transfer them to a cloth, dry them and remove the hardest part of the central rib. Grate the fontina with a wide hole grater. Coarsely chop i walnut kernels.

2) Prepare the bechamel. In a saucepan, melt the butter, join the flour all at once, mix and then add the milk warm, continuing to mix. Salt, pepper, scented with nutmeg and cook until you get a creamy consistency. Turn off, cover and set aside.

3) Grease a 21×28 cm baking dish and cover it completely with part of the cabbage leaves. Roll out 2-3 slices of Ham, 1/4 of the grated fontina cheese, a layer of bechamel and 1/4 of the walnut kernels chopped up. Repeat the layers 3 more times (cabbage, ham, fontina, béchamel and kernels) and complete with the parmesan and a few bows of butter.

4) Bake the lasagna at 180 ° for about 25 minutes until the surface is golden. If you want a crisper surface, turn on the grill in the last few minutes. Remove from the oven, let the lasagna rest for 10 minutes and serve.

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Green lasagna with guinea fowl ragout and truffle béchamel – Italian Cuisine

1) Clean and chop shallot, leek, celeriac and carrot. Fry them in a pan with 2 spoons of oil, bay leaf and rosemary. Join the pieces of guinea fowl and let them color. Salt, pepper, blend with the Vermouth and cook 1 hour over low heat, covered, adding broth from time to time. Debone the meat, put it back in the pan and turn off.

2) For the pasta, blanch the baby spinach, drain them, squeeze them, chop them and mix them in a mixer with the semolina, the shelled eggs, a little oil and salt. Let the dough rest for 30 minutes, in plastic wrap. Roll it out, one piece at a time, with a rolling pin on the floured surface and then with the machine into thin sheets.

3) For the bechamel, toast the flour in butter, join the milk, bring to a boil, stirring and season with salt, pepper, nutmeg, parmesan and truffle cream.

4) Arrange a layer of pastry on the bottom of an oiled pan. Cover with part of the ragù, a few slices of fontina, a little bit of bechamel and continue until all the ingredients are used up. Finish with fontina, béchamel and meat sauce. Cover with aluminum and bake 25 minutes at 180 °. Pass under the grill for 5 minutes and garnish with truffle lamellae.

How to make béchamel without butter – Italian Cuisine

Are you planning a baked pasta, but the butter for the bechamel is missing? We give you the solution

Prepare the bechamel it's really simple at home.
But can you do without butter?
Of course yes. Do you have at least oil?

Bechamel recipe without butter

Ingredients

90 g of seed oil or extra virgin olive oil
100 g of 00 flour
1 l milk (preferably whole)
nutmeg
salt

Method

To prepare the béchamel without butter, heat the milk with salt and nutmeg in a saucepan, without boiling.
Separately heat the oil and slowly add the flour, stirring quickly with a hand whisk.
You have to get a kind of hazelnut cream because it is important that the flour is well toasted to release flavor.
Then add the hot milk to this mixture and continue stirring on a low flame and always with a hand whisk until you get the right consistency.

Impossible to notice the difference

We bet that no one will notice that you have used the béchamel without butter to prepare your lasagna or baked pasta?
Yes, because the consistency is practically identical and the taste is only slightly more intense, but only if you use extra virgin olive oil.
You can use it in your recipes just like you would with traditional bechamel and you can replace cow's milk with vegetable milk if you want a completely vegan bechamel.
It could also be an excellent alternative for those with high cholesterol problems.

A matter of chemistry

Bechamel is practically a chemical formula and we explain why.
It is composed of a liquid part which represents the base of the sauce which can be water, milk, wine, broth, clarified butter or other.
Then there is a thickening agent, such as flour or starch, and finally a fat part consisting of butter or oil.
Together these ingredients create a creamy and dense sauce, with a perfect velvety consistency to enrich any type of pasta, vegetables or baked meat.

Bechamel Without Milk

Bechamel without butter and also without milk?
Of course, there is also this version and it is salvation in many cases.
Just replace the milk with broth and the result will be very delicate and light, especially if you use oil instead of butter.
You want one bechamel super light? This is the solution.
Obviously the color will not be milk white like that of traditional bechamel, and the consistency will be less dense and creamy because the fatty part is practically missing, but it will still be a good solution if you need to enrich one of your dishes with a tasty sauce, enveloping and thickening power.

In the gallery you will find some interesting combinations with the béchamel without butter and other curiosities

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