INGREDIENTS
- Bechamel sauce:
- – 70 g of butter.
- – 70 g of flour.
- – 1 L of milk.
- – Salt and pepper.
- – Nutmeg.
- Salsa Mornay:
- – White sauce 500 g.
- – Yolks 3 items.
- – Gruyere 150 g.
- – Salt and pepper.
- – Cauliflower and broccoli.
- – Penne rigatte cooked.
- 4 cheese sauce:
- – White Sauces 500 g.
- – Crema 100 cc.
- – Gouda 100 g.
- – Fontina o emmenthal 100 g.
- – Reggianito 80 g.
- – Blue cheese 50 g.
- – Thyme.
- – Gnocchi.
- Carbonara sauce:
- – Smoked bacon 100 g.
- – Yolks 3 items.
- – 2 handfuls of tremendous finely grated Reggianito cheese.
- – Salt and black pepper.
- – Spaghetti or bucatini cocidos.
- – Pasta cooking water.
One of the best sauces in your pasta! Béchamel sauce, mornay, the basic 4 cheeses and a carbonara that you will love .. Select the one you want probably the most and revel in it at house
PROCEDURE:
For the bechamel:
1. Make the white sauce with butter, flour and milk. Season with pepper, salt and nutmeg.
Salsa Mornay:
1. Add the yolks and grated cheese to the white sauce. Combine nicely and season.
2. Place the broccoli or pasta in a bowl and canopy with the sauce and prepare dinner au gratin.
4 cheese sauce:
1. Combine all of the tremendous finely grated cheeses and add to the white sauce, combine till melted.
2. Season with salt and pepper and eventually add the milk cream.
3. Serve with the gnocchi.
Carbonara sauce:
1. In a separate bowl, combine the egg yolks with the cheese and cream. Pour the complete combination into the pan the place the Fettuccini or spaghetti are.
2. Sauté to include nicely, taking good care of the temperature in order that the eggs don’t coagulate and we’re left with a scrambled egg, including salt and pepper if vital.
