besciamella

La ricetta facile e sfiziosa per cucinare delle perfette lasagne con spinaci e ricotta: un primo di magro (100% vegetariano) perfetto per i giorni di festa.

Lasagne con spinaci e ricotta

1000 grammo spinaci

500 grammo ricotta

400 grammo lasagne

grammo farina

numero uova

bicchieri latte intero

bicchieri panna liquida

quanto basta emmentaler

quanto basta olio di oliva extravergine

quanto basta burro

quanto basta sale

quanto basta pepe

Pasta al Forno (oven baked pasta) is the ultimate Sunday Italian comfort food. Our decadent Torta di Rigatoni (rigatoni cake) is sure to impress and satisfy guests.  

Torta di Rigatoni

14OZ. rigatoni

beef broth

1/2CUP red wine

beef

veal

pork

celery

pancetta

onion

carrots

1 3/4OZ. milk

tomato paste

eggs

Parmigiano Reggiano, grated

Bouquet garni (sage, rosemary, bay leaf, thyme)

unsalted butter

olive oil

salt

pepper

2CUPS milk

2 1/2TBSP. all-purpose flour

nutmeg

Cut the pancetta, celery, onion and carrots into 1/4" cubes. Sauté them in a large saucepan with a thin coating of butter over medium heat.&nbsp;

Bring the broth to a boil in a saucepan. In the meantime, brown the minced meat in a separate pan with 2 Tbsp. of oil over high heat, crumbling it with a whisk. After around 5 minutes, add it to the saucepan with the pancetta, celery, onion and carrots. Add the wine and cook for 3-4 minutes; season with salt and pepper, add the tomato paste and bouquet garni and cover with the boiling broth. Simmer gently for at least 2 1/2 hours, adding a couple of ladles of broth from time to time, as the liquid evaporates. At the end, add the milk and cook for another 10 minutes.

For the béchamel: First, prepare the roux: melt the butter and add the flour while stirring constantly with a whisk until incorporated. Season with salt and nutmeg. Bring the milk to a boil, pour in the roux and cook for 4-5 minutes stirring constantly until the béchamel is glossy and thick.

For the torta: Bring water to boil in a large pot and add salt. Add the rigatoni to the salted boiling water. Drain 1 minute before the instructions on the package, being careful not to break them.

Preheat the oven to 375°F.&nbsp;

Mix the ragù with the eggs and set aside 7-8 tablespoons of it. Use the rest to dress the rigatoni.

Butter the bottom and sides of a springform pan (ø 9 1/2"). Arrange the rigatoni vertically in it. Spread the remaining ragù over the rigatoni, then béchamel, dollops of soft butter and 2 Tbsp. Parmigiano. Bake in a convection oven for around 20 minutes, until the surface has a golden crust.

La ricetta veloce e semplice per fare la besciamella.

Besciamella

grammi di burro

litro di latte intero

noce moscata grattugiata q.b.

grammi di farina

pizzico di sale

Scaldare il latte intero in un pentolino facendo in modo che non arrivi al punto di ebollizione;

In un’altro pentolino sciogliere il burro a fiamma bassissima quindi spegnere la fiamma e aggiungere la farina a pioggia mescolando di continuo con una frustina;

Rimettere sul fuoco a fiamma bassissima e, sempre mescolando, farla dorare;

Aggiungere al roux (farina+burro) il latte a filo mescolando con una frusta in modo da evitare la formazione di grumi;

Aggiungere un pizzico di noce moscata e pochissimo sale e lasciar addensare a fiamma bassa per un totale di 5-6 minuti per una salsa di densità media e fino a 10 minuti per una salsa molto densa.

The common use of this mother sauce is with lasagna or cannelloni, but be creative and use it to bring flavor to other dishes!

Classic Italian Besciamella

milk

butter

flour (sifted)

Salt and pepper

nutmeg (optional)

Heat the milk in a saucepan over medium heat, until just about to boil. You’ll know it’s ready if it sends up a little steam when you stir it.

While the milk is heating, melt the butter in another saucepan over medium low heat.

Add the flour to the melted butter, whisking continuously, creating a smooth mixture. Keep whisking for another minute to let the roux cook. Be careful not to let it brown.

Begin to whisk the milk into the roux slowly, a ladleful at a time. Be patient and don’t rush. The mixture will be thick and harder to whisk at first, but thins as you add the rest of the milk.

Once all the milk is fully incorporated, season to taste with the salt and pepper. If you want to add nutmeg, go ahead and grate a good dash in at this point as well.

Keep whisking slowly until the sauce thickens. This will take about 12-15 minutes, so don’t worry if your sauce seems too thin for a while. It’s ready when it begins to stick to the whisk in a nice thick coat.

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Lasagne con spinaci e ricotta

Torta di Rigatoni

Besciamella

Classic Italian Besciamella

Top 4 besciamella recipes from across the web

The most viewed besciamella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lasagne con spinaci e ricotta

Torta di Rigatoni

Besciamella

Classic Italian Besciamella

The most viewed besciamella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine