Béchamel sauce otherwise known as the white sauce has its beginnings in Tuscany during the renaissance era, when it was referred to as the 'glue sauce' thanks to its sticky, thick consistency. The creamy white sauce was introduced to France in 1533
There are many different types of white sauce and this one has added vegetables and spices.
[Ingredients]
-448 grams/16 oz/1 LB Uncooked Pasta
-6 tbsp olive oil
-1 whole head of garlic
-1/2 small green chili
-1 medium onion
-1 medium bell pepper
-1 cup corn
-salt (as required)
-1 tsp oregano
-1/2 tsp red chili flakes
-1/2 tsp black pepper
-half a stick of butter
-1/2 cup all purpose flour
-3 cups whole milk
-cheese (as required)
[Recipe]
{Pasta}
1.Boil water on high heat. (add some oil to prevent the pasta from sticking together) Once the water is boiling, add 448 grams of uncooked pasta.
2. Once pasta is done, drain the pasta water and set aside the pasta for later use.
{Vegetables}
3. On medium heat, add 3 tbsp of olive oil. Once the oil is hot, add 1 whole head of garlic, 1/2 small green chili thinly chopped, and 1 medium-sized onion thinly chopped. Cook until the onions are soft and translucent.
4. Once the onions are soft, add 1 medium-sized bell pepper thinly chopped, 1 cup corn, salt (adjust accordingly), 1/2 tsp red pepper flakes, 1/2 tsp black pepper powder, and 1 tsp oregano. Continue cooking the vegetables until its soft and fully cooked.
5. Once the vegetables are cooked, set aside for later use.
{Sauce}
6. On medium heat, add 3 tbsp of olive oil, half a stick of butter, and 1/2 cup all purpose flour. Melt the butter and flour together.
7. Slowly add 3 cups of whole milk and cheese (as required). Let the cheese completely melt and continue stirring until the mixture is thickened into a sauce.
8. Once sauce is a bit thickened, add the cooked vegetables. Turn off the stove and mix everything together.
9. Add the cooked pasta and mix into the white sauce.
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11 окт 2024
