The holiday is over, but that doesn’t mean you should put all your cooking items in a cupboard and not use them again until Easter. In fact, without the hassle of necessarily having to prepare something, as happens at Christmas and New Years, you can approach cooking in a different way. With more serenity and a desire to experiment. Try something different, and go beyond the usual parameters. We have already seen something similar with a rather simple dish. Delicious, creamy, in short, this risotto is really great and will amaze everyone with its goodness, collect persimmons and gorgonzola.
Today we want to propose another creative combination. one in between saffron And the bechamel that we can use to prepare lasagna and cannelloni. Before going to see the few and simple ingredients, we should decide what kind of saffron to use. If the classic bags that we find in the market, or choose the pistils. The latter is definitely more special and can now be easily found even in supermarkets. To use it at its best, it should be left thawed in a cup of hot water for at least half an hour. Having made this necessary premise, let’s see how to prepare bechamel.
- 500 ml of milk
- 50 grams of butter
- 50 g farina
- a discount.
How to make cannelloni and lasagna rich in flavor thanks to the special bechamel containing an ingredient worthy of gold
We decided to make it with butter, but already read the lighter bechamel option. In particular it should be considered This light, creamy, velvety béchamel, without lumps and without butter, is also ideal for lactose intolerance.
We take a saucepan, put the butter in it, let it melt over a low heat. Then we will pour 200 ml of milk. After that, we pour the flour. Using the whip, we will immediately try to avoid the formation of lumps. Let’s swap it out with the classic wooden spoon to mix it up. Then we pour the remaining 300 ml of milk and sprinkle with salt. We continue to go around with the whip.
At this point, at the last stage of cooking, we will add saffron. If it’s in a bag, we’ll open it up, pour it in and mix it right away until it’s well blended. On the other hand, if it’s in the pestles, we’ll filter it through a tightly mesh sieve before adding it, with the 2 teaspoons of the water in which it was submerged. In this case, we will extend the cooking for two minutes.
Here’s how to make cannelloni and lasagna full of flavor thanks to a special béchamel that contains an ingredient worthy of gold, saffron powder, or pestles. Later we can use this bechamel to make simple lasagna by following, for example, some of the recipes already suggested.
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Not with meat sauce or pesto, this is the lasagna we eat at Christmas, rich in vitamins and antioxidants.
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