Note the Ingredients
Preparation time:-15min.
Cooking time:-10mins
Portion:- 2Ingredients for bechamal sauce (White sauce)
Clove:-2no.(लॉन्ग)
Bay leaf:-1no(तेज़ पत्ता)
Onion:-1/2(पियाज)
White regular flour:- 2-3tbsp(मैदा)
Milk:- 1cup(दूध)
Salt:-1tbsp(नमक)
Pepper:-1tbsp(काली मिर्च)
Oil/Butter:-5gms/1tbsp(तेल/माखन)
Water:-1/2 cup(पानी)
Ingredients for pasta
Boild pasta:- 250gms(उबला हुआ पास्ता)
White sauce:- 1 cup(सॉस)
Salt :-1/2 tbsp(नमक)
Black pepper :-1/2tbsp(काली मिर्च)
Oregano :-1tbsp(ऑरेगैनो)
Mozzarella cheese:- 2tbsp(प्रोसेस्ड चीज़)
Parmesan cheese:-2tbsp(पिज़्ज़ा चीज़)
Sliced onion:-2 no.(लंबा कटा पियाज)
Sliced capsicum:-1 no(लंबा कटा शिमला मिर्च)
Boiled corn :-1/2 cup(उबला हुआ मक्की)
Baby corn :-(optional)(छोटी मक्की)
Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from Renaissance Tuscany ,White sauce also known as white sauce, is a basic mother sauce. It can be used to make other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce is usually made today by whisking scalded milk gradually into a white flour-butter roux (equal part clarified butter and flour), though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. Escoffier adds salt and an onion stuck with a clove.
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WHITE SAUCE PENNE PASTA / chef kalra recipe
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