Recipe Of White Pasta Biography
Béchamel sauce also known as white sauce, is made from a roux (butter and flour) and milk. It is one of the mother sauces of French cuisine and Italian cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).The Béchamel sauce was used for centuries in Tuscan and Emilian cuisine and was imported in France by the cuisiners of Marie de' Medici second wife of King Henry IV of France. Then the sauce became a main ingredient of the French Court's cuisine and was easily renamed from its original Italian name of "Balsamella" after the "marquis de Béchamel". Béchamel was a financier who held the honorary post of chief steward to Louis XIV. The sauce under its familiar name first appeared in Le Cuisinier François, published in 1651 by François Pierre La Varenne (1615–1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years.The sauce originally was a veal velouté with a large amount of cream added.Many chefs would now regard Auguste Escoffier′s recipe as authoritative. It is presented in Saulnier′s Répertoire as: "White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes".Béchamel is traditionally made by melting a quantity of butter, and adding an equal part of flour in order to make a roux, which is cooked under gentle heat while stirring with a whisk. As it is a white sauce, care needs to be taken not to brown the roux. Then heated milk is gradually whisked in, and the sauce is cooked until thickened and smooth. The proportion of roux and milk determines the thickness of the sauce, typically one to three tablespoons each of flour and butter per cup of milk. One tablespoon each of butter and flour per cup of milk would result in a thin, easily pourable sauce. Two tablespoons of each would result in a medium thick sauce. Three tablespoons of each would be used for an extra thick sauce such as used to fill croquettes or as a soufflé base. Salt and white pepper are added and it is customary, in Italy, to add a pinch of nutmeg. Optionally a whole or cut onion, studded with one or more whole cloves, and a bay leaf may be simmered with the milk and then strained before adding to the roux.Béchamel sauce is the base for a number of other classic sauces with additional ingredients added including:Mornay sauce (cheese)Nantua sauce (crayfish, butter and cream)Crème sauce (heavy cream)Mustard sauce (prepared mustardSoubise sauce (finely diced onions that have been sweated in butter)Cheddar cheese sauce (Cheddar cheese, dry mustard, Worcestershire sauce)The term "white sauce" or sauce blanche may also be applied to a simple sauce consisting only of milk and melted butter, without flour or spices.Dishes made with béchamel sauce include:Croque Monsieur ,Parmo, a type of escalop originating in Middlesbrough, that is popular in North East England.,Moussaka and pastitsio, layered dishes found in Greece and throughout the Balkans and Middle East,Veal Prince Orlov,Fisherman's Pie,Lasagne,Cauliflower cheese,Lasagne are a wide, flat pasta shape, and possibly one of the oldest types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilio-Romano and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.In the Ancient Rome, there was a dish similar to the lasagne called lasana or lasanum (Latin word for "container", "pot") described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that lasagne comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.he word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the Clean Monday holiday.Another theory is that the word lasagne comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning "trivet or stand for a pot", "chamber pot".The Romans borrowed the word as "lasanum", meaning "cooking pot" in Latin. The Italians used the word to refer to the dish in which lasagne is made. Later the name of the food took on the name of the serving dish.A third theory proposed that the dish is a development of the 14th century English recipe "Loseyn" as described in The Forme of Cury, a cook book in use during the reign of Richard II. This has similarities to modern lasagne in both its recipe, which features a layering of ingredients between pasta sheets, and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached America in 1492. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioliwhile the earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources.As with most other types of pasta, the word is a plural form, lasagne meaning more than one sheet of lasagna.
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Recipe Of White Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
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