Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella (or balsamella or bechimella) for centuries. The sauce functions as a binding element in many pasta and vegetable dishes. it is also used as a topping in baked dishes, most notably lasagna and cannelloni, to prevent them from drying out. * Contributed by Catsrecipes Y-Group * Source: Authentic Italian Cooking
Attributes | Values |
---|---|
rdfs:label |
|
rdfs:comment |
|
dcterms:subject | |
abstract |
|