My good friend from lawschool was Egyptian and her mom would make this great pasta dish w/a bechamel sauce that was awesome. I found a recipe online so I thought I would give it a try. I thought it would be interesting to learn to make a bechamel sauce, one of the 5 mother sauces in French cooking.
This is basically a layered pasta dish. Tube shaped pasta (rigatoni, macaroni, etc.) on the bottom, spread a tomato meat sauce on top, top that with more pasta, and then top the pasta w/bechamel and bake.
http://www.recipezaar.com/Egyptian-Macaroni-Bachamel-340357
For the bechamel sauce, I followed Mario Batalli's recipe.
Results: Not bad. Husband found the cinnamon in the meat a little weird but said it was pretty much like lasagna, which he loves. The bechemel took a while to make. It was far too thin so I kept cooking it so it would thicken. Pretty nice for my first try. Pictures to come.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment