Food recipes
Honshimeji and Guanciale Pie
Honshimeji and Guanciale Pie
Ingredients:
486 grams (2 cups) whole milk
113 grams (1 stick) unsalted butter
18 grams (about 2¼ tablespoons) all-purpose flour
2 grams (¼ teaspoon) fine sea salt
3 rasp grates of nutmeg or a pinch of ground nutmeg
1 Pour about one-third of the milk into a saucepan. Cut the butter into a few chunks (so
Directions:
they’ll melt more easily) and add to the milk. Heat over medium-low heat, stirring,
until the butter melts but without allowing the milk to reach a boil.
2 Meanwhile, put the flour in a medium mixing bowl, add the remaining milk, and
whisk into a slurry. Once the butter has been completely incorporated into the hot
milk, ladle some of the warm mixture into the cold flour mixture to warm it. Pour the
contents of the bowl back into the saucepan and whisk it in. Stir in the salt.
3 Over medium-low heat, whisk the mixture frequently—to prevent sticking—as it
cooks and thickens. The béchamel is done at about 180°F, when it has reached the
consistency of a runny sauce or heavy cream. Grate in the nutmeg and allow the
sauce to cool to room temperature. It will continue to thicken slightly as it cools.
Use the béchamel immediately or cool, cover, and refrigerate for up to 5 days; bring
it back to room temperature before using.
starter white pie
MAKES ONE 10- TO 12-INCH PIZZA • This very fundamental béchamel-based
pizza highlights the beauty and malleability of the sauce, and also provides the
Parmesan and rosemary that I pair with it a rare chance to show their stuff, without a
lot of competition from other ingredients. I call it a starter pizza because it may well
be the most basic, efficient way to start trying the pizzas in this book. For this one you
can concentrate on preparing your first crust and not have to think about much more
than that. (The first two or three pies in the red sauce section serve a similar
introductory purpose.)
Ingredients:
486 grams (2 cups) whole milk
113 grams (1 stick) unsalted butter
18 grams (about 2¼ tablespoons) all-purpose flour
2 grams (¼ teaspoon) fine sea salt
3 rasp grates of nutmeg or a pinch of ground nutmeg
1 Pour about one-third of the milk into a saucepan. Cut the butter into a few chunks (so
Directions:
they’ll melt more easily) and add to the milk. Heat over medium-low heat, stirring,
until the butter melts but without allowing the milk to reach a boil.
2 Meanwhile, put the flour in a medium mixing bowl, add the remaining milk, and
whisk into a slurry. Once the butter has been completely incorporated into the hot
milk, ladle some of the warm mixture into the cold flour mixture to warm it. Pour the
contents of the bowl back into the saucepan and whisk it in. Stir in the salt.
3 Over medium-low heat, whisk the mixture frequently—to prevent sticking—as it
cooks and thickens. The béchamel is done at about 180°F, when it has reached the
consistency of a runny sauce or heavy cream. Grate in the nutmeg and allow the
sauce to cool to room temperature. It will continue to thicken slightly as it cools.
Use the béchamel immediately or cool, cover, and refrigerate for up to 5 days; bring
it back to room temperature before using.
starter white pie
MAKES ONE 10- TO 12-INCH PIZZA • This very fundamental béchamel-based
pizza highlights the beauty and malleability of the sauce, and also provides the
Parmesan and rosemary that I pair with it a rare chance to show their stuff, without a
lot of competition from other ingredients. I call it a starter pizza because it may well
be the most basic, efficient way to start trying the pizzas in this book. For this one you
can concentrate on preparing your first crust and not have to think about much more
than that. (The first two or three pies in the red sauce section serve a similar
introductory purpose.)
Printed from https://recipe.bluelayer.org/recipe/68972/honshimeji-and-guanciale-pie