Carmela Soprano's Bechamel Sauce

Yes, I know Carmela's Almond Roll recipe last week was long.

Brace yourself.

This week's recipe is long, too. 

Well, it could be.

But I'm splitting it.

Sort of.

In the Fit for a Bride chapter of Carmela's Entertaining with the Sopranos, 

there's a recipe for  Cannelloni.

There's even a picture.

A gorgeous, stick to your ribs main course.

Or first course, if you're feeding a crowd.

Like at Thanksgiving.

Yeah, that's coming up.  

Soon.

Carmela's editor has done it again.

What was he thinking?

Or drinking?

Fit for a Bride.

Give me a break.

Holidays.  Sure.

Welcome to the Family.  Another good chapter for Cannelloni.

Why did he even bother creating Fit for a Bride?

Back to the Cannelloni.

The first item mentioned is Bechamel Sauce.

Okay, today we'll make 4 Cups of Bechamel Sauce.

It's easy and can be stored until tomorrow.  

                             

                              Bechamel Sauce 

Heat in a medium saucepan

4 Cups milk

Heat until small bubbles form around the edges.

Melt in a large saucepan over medium-low heat

4 Tablespoons (1/2 stick) unsalted butter

Add and stir well

1/4 Cup flour

Cook, stirring, 2 minutes.

Very slowly, stirring constantly, add the milk to the flour/butter mixture.

Don't panic!  It'll look lumpy, but it will smooth out.

After all the milk has been added, Add

pinch of grated nutmeg

salt and WHITE pepper to taste

Raise the heat to medium and simmer 2 minutes.

Remove from heat.

Pour into a bowl and place a piece of plastic wrap on the surface.

This prevents a skin from forming.

The sauce can be chilled and stored up to 24 hours in advance.

You now have a batch of Bechamel Sauce.

Perfect for Cannelloni.

Or for Baked Ziti in Bianco.

Or for when you'd like a change from tomato sauce.

Another recipe down.

Sort of.