Besciamella Recipes

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LASAGNA ALLA BESCIAMELLA



Lasagna alla Besciamella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella

Steps:

  • To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
  • To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
  • To make the lasagna: Preheat the oven to 350 degrees F.
  • Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
  • Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.

BéCHAMEL SAUCE (BESCIAMELLA) | HOW TO MAKE ITALIAN WHITE SAUCE



Béchamel Sauce (Besciamella) | How to Make Italian White Sauce image

Béchamel sauce (Besciamella) is a smooth, white sauce made with just 3 ingredients: flour, milk, and butter. It's also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base, such as Mornay Sauce, which is a somewhat richer version. The preparation of Bechamel Sauce consists in adding milk to a white roux, a cooked mixture made with equal quantities of butter and flour. Add a pinch of salt and a pinch of nutmeg then cook for about 15 minutes so that the sauce thickens.

Provided by Recipes from Italy

Categories     sauces and dressings

Time 20m

Yield 4

Number Of Ingredients 6

500 ml (2 cups) of milk
50 g (1,7 ounce or ¼ cup) of butter
50 g (1,7 ounce or 4 tablespoons) of all-purpose flour
1/4 teaspoon of fine salt
freshly grated nutmeg
parmigiano reggiano cheese (optional)

Steps:

  • In a saucepan, melt the butter over low heat. Now add the flour. Mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
  • heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon.
  • Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Italian béchamel sauce is ready to use.

Nutrition Facts : ServingSize 100 g, Calories 127 cal, Fat 1,23 g

BASIC BECHAMEL SAUCE



Basic Bechamel Sauce image

This is a quick and easy bechamel sauce.

Provided by MATHIEUDAIGLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 40m

Yield 8

Number Of Ingredients 5

5 tablespoons butter
¼ cup all-purpose flour
1 quart milk
2 teaspoons salt
¼ teaspoon freshly grated nutmeg

Steps:

  • Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g

LASAGNA WITH BECHAMEL



Lasagna With Bechamel image

I was watching "Inedible to Incredible" with my daughter and they made this lasagna - something like it anyway. The recipe on their website is missing items from the ingredients list and VERY heavy in prep. So I simplified and altered it heavily. My family loved it! Hard to believe lasagna can be this good and not loaded with cheese!

Provided by Arenee104

Categories     European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground meat (I used venison)
1 (26 ounce) jar spaghetti sauce
1/2-3/4 cup white wine
8 ounces no-boil lasagna noodles or 8 ounces dry lasagna noodles
1/2 cup parmesan cheese
6 tablespoons butter
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
black pepper, to taste
1 pinch nutmeg

Steps:

  • Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
  • Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
  • Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
  • Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
  • Bake 40 - 50 minutes or until cheese is golden brown.

Nutrition Facts : Calories 356.8, Fat 21.5, SaturatedFat 11.9, Cholesterol 54.9, Sodium 1089.2, Carbohydrate 27.1, Fiber 0.7, Sugar 11.8, Protein 10.7

BESCIAMELLA SAUCE



Besciamella Sauce image

Make and share this Besciamella Sauce recipe from Food.com.

Provided by skat5762

Categories     Sauces

Time 30m

Yield 3 1/4 cups

Number Of Ingredients 5

5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg

Steps:

  • Heat butter in a medium saucepan until melted.
  • Add flour, stirring until smooth.
  • Cook gently over medium heat until light golden brown, 6-7 minutes.
  • Meanwhile, heat the milk in a separate pan until almost boiling.
  • Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
  • If lumps begin to form, you need to adjust the heat up a bit higher.
  • Bring to a boil, and cook for 30 seconds, continuing to stir.
  • Remove from the heat and season with salt and nutmeg.
  • Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
  • I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

BESCIAMELLA



Besciamella image

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

Provided by Christopher Hirsheimer

Categories     Pasta     cookbooks     Milk/Cream     Butter

Yield 4 cups

Number Of Ingredients 6

8 tablespoons butter
½ cup flour
4 cups hot milk
½ cup grated Parmigiano- Reggiano, optional
¼-½ teaspoon finely grated nutmeg
Salt

Steps:

  • Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and cook for 1½-2 minutes, stirring con- stantly with a wooden spoon to prevent it from taking on any color whatsoever. Gradually add the hot milk in a slow, steady stream, stirring constantly with a whisk to prevent lumps. Increase the heat to medium and cook the sauce, stirring con- stantly with a wooden spoon, until it has the consistency of very thick cream, 10-15 minutes. Remove the pan from the heat.
  • Stir in the cheese, if using, and season with nutmeg and salt to taste. Strain the sauce through a sieve if it is lumpy. Lay a sheet of plastic wrap directly on the surface of the besciamella to keep it warm until ready to use and to prevent a skin from forming.

BECHAMEL SAUCE RECIPE



Bechamel Sauce Recipe image

Bechamel Sacue or Salsa Besciamella is one one the basic sauces in cooking.It's also the easiest and fastest sauce to make.

Provided by Italian Recipe Book

Categories     Sauces

Number Of Ingredients 5

2 tbsp butter ((1 oz or 30 grams))
3 tbsp leveled or 2 tbsp heaping flour - ((1 oz or 30 grams))
1 ¼ cup milk
Pinch nutmeg
Salt to taste

Steps:

  • In a stove-top pot melt butter.
  • Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
  • Slowly pour in about ⅓ cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
  • Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
  • Increase the heat a little and continue whisking and cooking the sauce.
  • Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
  • Continue to whisk. You'll notice Bechamel Sauce will continue to thicken even with the heat off.
  • Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
  • Give another good stir.
  • If you're not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.

BESCIAMELLA



Besciamella image

Provided by Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 5

1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
  • Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

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