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- Celery in Bechamel Sauce
- (Sedano alla Besciamella)
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- Ingredients:
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- 1 oz (25 grams) butter, plus extra for greasing
3 heads of white celery, trimmed
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt
For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
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- Directions:
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- Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.
Whisk in the flour.
Pour in all the milk, whisking constantly until it starts to boil.
Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste floury.
Remove the saucepan from the heat.
Taste and add more salt if necessary and season with pepper and/or nutmeg.
If the sauce is too thick, add a little more milk.
If too runny, return to the heat and add a knob of butter mixed with an equal quantity of plain flour.
Note: For a richer bechamel sauce, replace half the milk with the same amount of double cream; for a lighter bechamel sauce, add half milk and half water.
Prepare the Celery:
Preheat the oven to 200°C (400°F) Gas Mark 6.
Grease an ovenproof dish with butter.
Halve the celery stalks lengthways and cook in salted, boiling water for 10 minutes, then drain and place in the prepared dish.
Spoon the bechamel sauce over them, dot with the butter and sprinkle with the Parmigiano cheese.
Bake for about 15 minutes until golden and bubbling. Serves 4.
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- That's it!
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