What You Need to Know
The bechamel is created by whisking butter and flour, then slowly adding milk while heating the mixture. The mixture is then cooled and whipped to create a smooth and creamy texture.
Campanian bechamel is a key component of traditional Campanian cuisine, often served with pasta, meat, and vegetables.
Steps
- 1.
Lasagna di Carnevale (Naples): Binding layer between pasta sheets
- 2.
Sartù di Riso (Campania): Creamy binder for stuffed rice timbale
- 3.
Pasta al Forno (Southern Italy): Base for baked pasta dishes
The Science
Primary Reaction
emulsification