Béchamel
A classic sauce used all over Italy for baked pastas, tortas, lasagna, etc. -- highly adaptable.
Pour through a fine strainer into a bowl, stirring and pressing on the ingredients to extract every bit of flavor. Stir in the cream and thyme. Use immediately or lay a sheet of plastic wrap over the top and store in the refrigerator until ready to use.--Excerpted From "The Italian Country Table" by Lynne Rosetto Kasper
- 5 Tbs. Butter 1 medium onion, chopped 1 Tbs. black peppercorns, crushed 4 whole cloves, cracked 3 large bay leaves, broken 3 large cloves garlic, crushed 4 1/2 Tbs. flour 4 1/2 cups milk 1/4 cup heavy cream 1 tsp. fresh thyme leaves
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