Fabio Trabocchis Bechamel Sauce Recipes

FABIO TRABOCCHI'S BECHAMEL SAUCE

Steps:

• Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.
• Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.

LASAGNA VINCISGRASSI

Steps:

• Place 3 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and sauté until starting to brown. Lower heat to medium-low and add onions, celery and carrots. Cook until soft but not brown. Stir in tomato paste and cook 2 minutes.
• Heat 4 tablespoons butter with 2 tablespoons olive oil in a large sauté pan. Add veal and sauté over medium-high heat until meat starts to brown. Transfer veal to a saucepan, draining it well.
• Discard fat in sauté pan. Return pan to medium-high heat, add Marsala and boil, loosening residue in pan with a wooden spoon. Cook until reduced to 2 cups. Pour into saucepan. Add veal stock, 2 cups chicken stock, cloves and herbs. Partly cover. Simmer 2 hours. Season with salt and pepper. Set aside.
• Place porcini in warm water to cover and soak. Meanwhile, combine cream and remaining 4 cups chicken stock in a large saucepan, bring to a simmer and cook about 1 hour, until thickened and reduced to 2 cups. Pour into a blender and process on low, then higher speed. Add egg and process briefly. Taste and season with salt and pepper, strain into a bowl and set aside to cool.
• Squeeze porcini dry and chop. Add remaining olive oil to a skillet, add all mushrooms and sauté until cremini have started browning. Fold into veal mixture (ragu). Set aside.
• Bring a large pot of salted water to a boil. Have a large bowl of salted ice water ready. Line a large baking sheet with kitchen towels. Add pasta sheets to boiling water one at a time, cook each 2 minutes then place in ice water. Drain pasta sheets and spread on towels to dry.
• Preheat oven to 350 degrees. Brush a 9-by-13-inch lasagna pan with remaining butter. Lay a sheet of pasta in pan. Sprinkle with 1/3 cup cheese. Spread about 1/4 of the ragu over cheese. Spread on 1/2 cup cream sauce. Continue layering until covered with last sheet of pasta. Spread with remaining cream sauce, then remaining cheese.
• Bake 25 minutes, until bubbling. Increase heat to 400 degrees and bake about 5 minutes to brown top. Remove from oven and let stand 20 minutes before cutting in squares and serving.

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

BECHAMEL SAUCE FOR LASAGNA BOLOGNESE

Steps:

• Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
• Whisking constantly, add about 2 tablespoons hot milk to saucepan.
• Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
• Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.