Preparation time:
about 7 min.
Cooking time:
6min.+3min. oven off.
for 600ml of sauce
BECHAMELLE
600 gr. whole milk
60 gr. butter or margarine
60 gr. Plain flour
nutmeg
salt
pepper
Preparation
1.
Sift the flour, and pour it in a pan suita-
ble for the oven.
2.
Add the cold milk, stirring all the time to
prevent the formation of lumps.
3.
Add half the butter (or margarine) in
small pieces, place the pan in the oven and
set it at maximum power for 6 minutes,
remember to stir the sauce at least twice after
the first 3 minutes.
4.
Mix in the rest of the butter, a pinch of
salt, a pinch of grated nutmeg and a pinch of
pepper, then let stand with the oven switched
off for about 3 minutes.
NOTE:
Classic sauce, used to enrich or
finish many dishes: pasta, meats, fish,
vegetables, etc...
If desired, for specific dishes and after the
standing time, sprinkle with a spoon of grated
parmesan cheese. It is better to add flour, at
least 80 gr., to obtain a thicker bechamelle
suitable for vegetables and other recipes
different from pasta.
Ingredients
Preparation time: 10 minutes
Cooking time: 28minutes
for 500ml broth
MEAT BROTH
1 tablespoon of sunflower seed oil
1 small onion without skin cut in two
1 carrot chopped in big pieces
2 celery stalks chopped in four pieces
1 piece of loin (or 450 gr. cooked meat bo-
nes)
600 ml. water
parsley and thyme leaves
1 bay leaf
Preparation
1.
Pour oil in a deep pan and put this in the
oven at maximum heat for 30 seconds.
2.
Add vegetables and keep on cooking at
maximum heat for 2.5 minutes, stirring once.
3.
Add bones, water and spices. Cover with
a lid and put the pan in the oven at maximum
heat for 25 minutes, stirring two or three
times.
4.
Strain, flavour and dilute at will.
NOTE:
It s a quick recipe to prepare meat
broth using every kind of bones or different
pieces of meat. Moreover, it freezes very well
taking little space.
Ingredients
