Pumpkin bechamel
Ready in
1h 30 min
Preparation
40 min
Cooking
50 min
Portions
500 ml
Cost
cheap
difficulty
easy
Pumpkin bechamel
Pumpkin béchamel is ideal to use in many pumpkin-based recipes, especially for pumpkin lasagna, cortecce pasta with pumpkin and minced meat but, also for stuffing with calzones and cannelloni, in short, if we like pumpkin, this béchamel you can use it wherever you like, even on pizza. Grandma Claudia’s bechamel is a recipe handed down for generations, it differs in taste, in fact, the recipe, in addition to pumpkin and milk also includes onions, chilli and EVO oil that give a Mediterranean touch that is unique in the world. Grandma Claudia’s bechamel recipe is a little longer than the others, but it’s really worth it to spend a little more time.
Seeing is believing.
Ingredients
- 500 g pumpkin
- 200 g onions
- 100 g flour 00
- 60 g butter
- 150 g pomodori pelati
- 50 ml extra virgin olive oil
- 1 L milk
- 200 ml water
- 1 chili pepper
- 1 Tsp nutmeg
- j.e. salt e pepper
FOLLOW US
Directions
Remove the seeds and peel from the pumpkin and cut into cubes
Clean the onion and cut it into a filanger
In a large pan, sauté the onion with the oil, the chilli and a pinch of pepper
When the onion is golden brown, add the peeled tomatoes cut into small pieces and cook over medium heat for 5 minutes
Put the pumpkin, add salt and cook with lid for 10 minutes, always over moderate heat and stirring often, so that it does not stick
Pour in the water, cook for another 10 minutes or until the liquid has dried. When cooked, the pumpkin should be soft but not brothy nor dry
Put the pumpkin in a tall bowl or saucepan, add 500 ml of milk and blend well with the immersion mixer, it must be like a cream
Put the flour and nutmeg in a large saucepan that can also contain the pumpkin, add the milk slowly and at the same time with the whisk mix the flour so that no lumps are formed
Pour the pumpkin into the saucepan with the milk cream made previously, add the butter and a pinch of salt
Put the saucepan on the stove and cook over moderate heat, always stirring with a wooden spoon. When the first bubbles begin to come out, it is cooked, turn off and let it cool
Tips
- It is advisable to use the béchamel as soon as it is made because when it cools it tries to harden.
- If for certain recipes you need a harder béchamel, add a tablespoon of flour at the time of cooking.
- If for any reasons the béchamel has hardened, you can dilute it with slightly warm milk, bearing in mind that the béchamel must be soft but not liquid.
Storage
- The pumpkin béchamel can be kept in the fridge for 1 day.
Equipments
- Cooker
- Vegetable knife
- Cooking pan
- Immersion mixer
- 2 casseroles
- Wooden shovel
- Chopping board
- Bowls
- 2 tbsp
