For the Meat Sauce:
Heat oil in a
he top.
For the bechamel sauce, melt the butter in a
and pepper. Cook until red sauce is thickened, about 15 minutes
o 425 degrees F.
Bechamel sauce: In a 2 quart saucepan
/2 cup of the sauce on the bottom of pan
ne and stock.
Cook sauce until wine and stock
et aside.
To make bechamel sauce, melt the butter in a
licing them To prepare the Bechamel, melt butter in a large
Meat Sauce: Brown ground meat until no
an.
Make the cream sauce in advance as 1-1
nd thicken. Set aside.
BECHAMEL: Melt the butter in a
etain the cooking liquid.
Bechamel Sauce:
Add carrot and slice
oom temperature.
Make the sauce: scald milk in a medium
l dente.
Prepare the bechamel (with nutmeg) and leave to
ake the easy a la bechamel sauce: put butter, salt, nutmeg and
re translucent.
Make the bechamel sauce. Melt butter in a small
ightly).
Spread all of sauce over bottom of 9/13
Preheat oven to 365\u00b0F.
Clean and trim vegetables and cut into bite size pieces.
Butter the bottom and sides of a baking dish
Layer the vegetable in the dish with half the cheese.
Pour the bechamel over the vegetable to cover.
Top with remaining cheese and season to taste.
Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.
spices and milk to a sauce pan. Bring to a boil
Cook pasta in a large pot of boiling water. Drain.
Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.