| 31. | Repeat layering with the same amount of pasta, eggplant, meat, ricotta and bechamel.
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| 32. | They're topped with a bechamel sauce and finished with grated nutmeg and crumbled gorgonzola.
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| 33. | I first thought the rich texture came from a pan reduction or a bechamel-like sauce.
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| 34. | Its wires are stiff so it is good for whisking thicker sauces like bechamel and pastry cream.
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| 35. | Prepare a bechamel sauce : In a small saucepan over medium heat, melt 1 tablespoon butter.
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| 36. | Add a layer of bechamel sauce, then peas, cheese and the last of the pasta.
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| 37. | A thick bechamel and a generous layering of prosciutto made the dish seem meatier than it was.
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| 38. | The flour for the rich bechamel is cooked long enough to brown slightly, which creates complexity.
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| 39. | Side dishes like braised fennel, soft polenta and asparagus in bechamel sauce fill out the plate.
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| 40. | The French has bechamel sauce and brie and the British, Wensleydale cheese, asparagus and apples.
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