Bored of cooking the pasta always the same way? In my close circle, very democratic when it comes to gastronomy, we have always been very much into the hydrate culture ... but it is necessary to innovate so as not to fall into the «Bolognese» routine. This sauce pistachio and emental cheese béchamel, in addition to being a true orgasm on the palate, it will possibly become your best ally for gratin lasagna and vegetables, make croquettes and fillings and give life to your pasta dishes.
And if you are thinking about: «ho, how lazy to start doing bechamel now ”, I'll tell you that it took me no more than 15 minutes to cook the pasta and make this marvel. So "put your apron on" and rock it.
#clickanddeat
Pistachio and emental cheese béchamel
How to achieve an exceptional and delicious touch for your next pasta dish and not destroy the kitchen in the attempt? With this pistachio and emental cheese béchamel you will discover that how to achieve excellence between stoves effortlessly
Author Hannah mitchell
Kitchen: Modern
Recipe type: Sauces
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 50 gr of pistachios
- 1 tablespoon overflowing with butter
- ½ onion
- 1 tablespoon full of wheat flour
- 400 ml whole milk
- 50 gr of grated Parmesan
- 50 gr of grated emmental
- nutmeg
- shawl
- pepper
- 50 gr of peeled and chopped pistachios
Preparation
- Melt the butter in a pan and sauté the onion.
- Add the pistachios, previously peeled and chopped with a knife.
- We leave 3 minutes for the pistachios to flavor the butter and sprinkle the flour and stir well, let it toast for a couple of minutes.
- We add the milk little by little while stirring to avoid those unexpected guests: the lumps in the sauce.
- Once we have added the amount of milk indicated in the recipe, add the grated emental cheese and the Parmesan powder.
- Salt and pepper to taste and grate a little nutmeg (the old can also works).
Nutritional information per serving
Calories: 290