Three cheese Greek pasta béchamel
Dimitra's Dishes · ♥ 1.1K likes · 15.7K views · 6 min video
Read about cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- shallot
- 10 oz unsalted butter
Finely chop the shallot. Melt 10 ounces of unsalted butter in a saucepan, add the shallot and cook until soft.
- 2 cloves garlic cloves
- 60 g all-purpose flour
Add two grated garlic cloves and cook a few seconds until fragrant; whisk in the flour and cook a few seconds until the raw taste is gone, without colouring.
- 2 l whole milk
- salt
- freshly cracked black pepper
- nutmeg
Add the whole milk; season with salt, black pepper and a pinch of nutmeg and whisk until it comes to a boil. Take off the stove once it starts to thicken a little; keep it thin, as the pasta thickens it.
- 2 whole egg yolks
- 150 g heavy whipping cream
Whisk the egg yolks and heavy cream in a bowl, temper with the hot sauce a little at a time, then whisk the egg mixture back into the pot off the heat.
- 500 g cheese
- gouda cheese
- parmesan
- feta cheese
Melt the gouda into the hot sauce; the parmesan can go in now or with the pasta.
- salt
- 1 lb bucatini noodles
Salt the boiling water well and cook a pound of bucatini until al dente, about 10 minutes; strain.
Put the pasta in a 9 by 13 inch baking pan, pour over the sauce, add the parmesan and mix carefully to coat. Top with crumbled feta.
Bake at 375F about 35 minutes with a half sheet pan underneath to catch drips; if not golden, broil 5 to 10 minutes.