I think I never wrote the béchamel Giovanna if I had asked for clarification about the roux , base fondamentale di questa salsa, dopo aver letto un mio intervento in un sito dove
si proponeva l'utilizzo dell'olio di oliva per il controllo del colesterolo nel sangue.
Premesso che ognuno è libero di cucinare come vuole, secondo i propri
gusti e aderendo coerentemente alle proprie scelte etiche, io sostengo fortemente
l'uso del burro e, sebbene non lo ami molto, quello del latte perché
donano alla besciamella un sapore "morbido", estraneo sia all'olio di oliva
che al latte di soia. Vegetariani, vegani e kosher non hanno alternative, ma
sostenere che una piccola quantità di besciamella innalza il colesterolo
nel sangue è davvero ridicolo. Trovo that the science spread bogeys and often useless "discoveries" true to a certain point: the Resveratrol is a protective substance present in red wine, but to get the benefits we should take incredible amounts certainly risking liver cirrhosis ; same goes for the lycopene in tomatoes.
Unless there are severe, the daily diet of each (and I talk about diet, not weight loss!) Should be balanced, rich in vitamins, minerals and fiber from time to time if you can taste a sauce made with milk and butter (as well as chips, so to speak!) the Blood tests are always normal: I do not put the sauce in the lasagne either "red", use it to bind the ingredients in pancakes, sometimes in soups, so the amount of ingredients charged, in part, is really minimum. And since I happen to eat it rarely, I prefer to do it right!
is to be added that cholesterol is a defense organization: its levels in the blood can rise even if the power is correct, based on vegetables and fish, for example, but little sleep, you smoke, you work hard, practically under stressful conditions that require antioxidants to counteract the action of free radicals. But it would be too long to make a speech here.
Back to our white sauce, a sauce of "mothers" for excellence, in virtue of which gave rise to variants. The authorship is attributed to
Louis de Bechamel (1630-1703), Marquis of Nointel, head waiter at the court of King Louis XIV. His figure is associated with the famous saying of S. Lopez: "I do not need to have founded an empire to pass to posterity, just to have invented a sauce: Bechamel look!" . In fact a similar preparation, namely the glue sauce, was already known and Renaissance Italy, it seems, was Catherine de 'Medici, grandson of Lorenzo the Magnificent and great gourmet, bring it to France when she married Henri d'Orleans. Moving, took with him his entourage of housekeepers, cooks, bakers, and this helped to spread many Tuscan dishes today that France, having improved and revived, claims as its own: the onion soup, duck with melangolo (canard à l'orange) , liver stuffed pancakes and omelettes, the giblets, spinach, peas, artichokes, etc.. To admit it, the same French chefs:
We must recognize that Italian cooks who came to France of Catherine de 'Medici at the time of her marriage to Henry II, were the origin of French cuisine, for items and condiments, new for us, which they brought and from which the cooks (La Varenne, De Masseliet, Valet, De La Chapelle, Carême, Escoffier) \u200b\u200bwill draw so well that it will soon outpace their initiators.
[Flammarion]
The cooks in the second half of the eighteenth century had known the taste of Italian cooking that Catherine de 'Medici had introduced to the French court.
[Antonin Carême]
Just the Florentines have reformed the antique French cooking of medieval tradition, dating back to them the modern French cuisine.
[Jean Orieux]
Ingredients and preparation:
500 ml of milk - 50g butter - 50g flour - pinch of nutmeg - salt and pepper
Melt the butter in a pan, add the flour and let cook for 2 minutes. Remove the roux from the heat and let it cool a little, pour in once you bring the milk to a boil in another pan. Put back on fire, return to a boil, season with salt, pepper and nutmeg and continue cooking sauce, and covered saucepan over medium heat for 8-10 minutes, stirring occasionally. The
roux, ie the mixture of butter and flour, may have varying degrees of cooking, depending on how the flour is toasted: obviously the color and flavor will be different and will give the sauce to enrich foods more or less sensitive: for example, the light roux (flour with a little toasted) fits well with the velvety, the roux to medium lasagna, crepes or to brown the roux to thicken a dark brown background.
Sources
For historical references: Caterina De 'Medici: the recipes of a queen Leo Codacci - Maria Pacini Fazzi Editore.
For the recipe: Altopalato , a center of gastronomic culture, street Ausonio 13, 20123 Milano - tel. 0258111000 - info@altopalato.it
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