Create a hearty pasta timbale with a béchamel that can be tweaked to be dairy free, if needed.
By Veronica Lavenia
One of the most famous sauces in the world was created, in the seventeenth century, by the French Louis de Bechamel. François Pierre de la Varenne, a cook of King Louis XIV, quoted Louis de Bechamel’s recipe for the first time in the cookbook Le cousinier françois (“The french cook”) and it has been one of the Mother Sauces since.
My béchamel sauce, with rice milk and flour, is a triumph of lightness and flavor. In this recipe, I used gluten-free tagliatelle (from the Italian “tagliare”, meaning “to cut”). Feel free to replace tagliatelle with spaghetti, lasagna or rigatoni.Print
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.