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Davide Megna

Chef & Co-Owner

http://www.amicimieiristorante.com/  

(301) 545-0966

Making Bechamel Sauce for Lasagna

This video will show how to make bechamel sauce for lasagna.

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Making Bechamel Sauce for Lasagna

Ingredients

Pasta:
2 lbs of All-purpose Flour
10 Eggs
A pinch of Salt
Extra virgin olive oil

 

Bechamel Sauce:
1 quart of Milk
4 ounces of Butter
4 ounces of Flour

 

Bolognese Sauce:
2-2 1/2 pounds of Ground beef
Tomatoes
1/2 a Carrot
1/2 an Onion
Celery
Cloves of Garlic
Extra virgin olive oil
Glass of Red Wine
Rosemary
Sage

Instructions

1. Pour flour on work space. Make a whole in the middle and put eggs, salt, and olive oil in it. Work the dough until it is smooth.


2. Cut a piece of dough and use a pasta rolling machine or rolling pin to flatten the dough into thin sheets.


3. Place the pasta sheets into a tray with parchment paper underneath and some Semolina flour to prevent the dough from sticking to the pan.


4. To make the Bolognese sauce, put half an onion, celery, half a carrot and a couple of cloves of garlic into a food processor to chop them finely.


5. Pour some extra virgin olive oil into a pot, warm it up a little bit. Pour all of the vegetables inside the pot, start stirring and fry the vegetables for a couple of minutes.


6. Add the ground beef to the pot, cook until it is browned. Pour a glass of red wine into the pot and let it evaporate. Pour in peeled tomatoes.


7. Let the sauce simmer for an hour to an hour and a hlaf then add salt and pepper.


8.  To make the bechamel sauce, start boiling the milk in one pot and the butter in another. Add salt, pepper and a bit of nutmeg to the milk.


9. When the butter has melted, pour the flour in and let it cook for a couple of minutes.


10. When the milk starts boiling, add it to the flour and butter. Use a whisk to mix them together.


11. Boil water with a little salt and oil and place the pasta sheets in it. Cook the pasta for several mintues and then remove them and cool them down with ice water. Strain the pasta into a colander.


12. Start to layer the lasagna by putting bolognese sauce on the bottom, followed by a layer of pasta then bechamel and bolognese mixed together with some parmesan cheese. Repeat this several more times and finish with a bolognese and bechamel topping.

 

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Transcripts

Davide Megna: Hello, I am Davide Megna from Amici Miei Ristorante in Rockville, Maryland. I am showing you how to make Lasagna today and right now I am going to show you how to make Bchamel sauce. We start boiling about a quart of whole milk in a pot and in a different pot we are going to start melting four ounces of butter. I am going to start melting. In the mean time we are adding some salt and pepper to our milk and also a little bit of nutmeg. When the butter is completely melted, we can start pouring our flour, we weighted four ounces of flour, same quantity of the butter, so four ounces of butter and four ounces of flour. We can start pouring the flour inside, we are going to let it cook with our butter for a couple of minutes.

Once the milk starts boiling we can add the milk into the flour and the butter. Use your whisk and move it very quickly in order to not to make any big balls of flour and the butter. To make a very smooth, very smooth sauce, when the sauce has reached the thickness you desired you shut off the burner underneath your pot. And that is how you make Bchamel sauce. Next I am going to show how to cook our pasta for the lasagna.

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