Nothing is better than a fresh made bechamel sauce. It is called the mother sauce for good reason. It’s the beginning of so many good sauces.
I strongly believe one of the issues that is wrong with the American diet, besides eating too much, is not consuming a varied diet. In previous times people ate a changing diet based on fresh seasonal food. Today most of us eat the same thing almost on a daily basis. It’s unhealthy and doesn’t allow our body to rid itself of unhealthy elements, as well as a chance to absorb all the various nutrients it needs.
But I digress! Picture it. Sicily, a young hungry peasant girl buys a large bag of penne rigate…
Penne Rigate with homemade cheese bechamel and roasted Brussel sprouts in olive oil and lemon juice
2 3/4 cups dry pasta
4 tbsp butter
4 tbsp flour
2 cups milk
2 cups shredded cheese
1/2 teaspoon dry mustard
Salt and pepper
1) boil the pasta in four cups of water until al dente – about 9 minutes
2) meanwhile, in a saucepan over low heat, melt the butter
3) add salt, pepper, dry mustard, and flour and cook for about 1 minute stirring constantly
4) add the milk and stir constantly until thickened. After about four minutes the bechemel will thicken.
5) add the shredded cheese and stir constantly until smooth.
6) when the cheese has been incorporated, lightly butter a 2 quart casserole dish and pour in the drained pasta.
7) pour the cheese sauce over the pasta evenly and mix it in. I sprinkled fresh pepper on top.
8) bake at 350f for 25 minutes.
Roasted Brussel sprouts with lemon and olive oil
1) remove stems from sprouts and cut in half
2) place sprouts in a bowl and coat with the juice of one lemon and about a quarter cup of olive oil.
3) spread the sprouts evenly on a pan and roast for about half an hour at 400f or until the edges become crispy.
Enjoy! I am posting this from my IPhone- please excuse the sloppy editing. I will have to clean it up later! 🙂