About Davide Giovanni Papa Expertise For professional chefs and home cooks-questions relating to the Authentic Classical recipes of Italy;No desserts questions at this stage:No homestyle cookery questions:Italian classical cuisine is on the verge of vanishing;I would like to establish a Classical International Recipe base so that no matter where you eat,the right recipe is served."Mums" cooking is fine..but I get angry when a classical recipe is implied which it`s not.
Being italian does not automatically make you a good Italian chef..on the contrary it only means that the food you have been served has been done so by a person of Italian origins-Classical Italian recipes are clealy defined by history as well as research-and by the entity known by Academy of Italian cookery Rome-anything else is unacceptable. The French have converted from regional recipes to an established uniform protocol for hundreds of years..it`s time the Italian cuisine did the same-and applaud the Italian government in establishing laws to protect such recipes from any further corruption.Customer have the right to know exactly what they`re eating...Regards Chef Davide:
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Question Hi, Can you please tell me how to I make a classic noble sauce with bechemelle, tomato sauce, red chilly and parmesan cheese.
Thank you
Answer
Dear Tina
Salsa Besciamella is a classical italian sauce recipe-
Ingedients-
Make around 4 cups
Half cup of butter
Around 5 Tablespoons flour
Half tsp Salt
Around 4 cups plus of full cream milk-
Application-
On low Heat ; Saucepan: Add Butter.
Melt then add Plain Flour - Mix well with wooden spoon - add salt.
Add all milk, and don't leave until it thickens- You must stay there fo 20 minutes or so always stirring with wooden spoon with low heat-
if you want a richer sauce take off heat for a minute, add half cup of grated parmesan cheese and one egg yolk mix well- and your sauce is complete.
Now that's your base classical sauce- Once the base is made you can add whatever you like-
Adding hot dried chili pepper while its still hot , would do the required job.
Adding freshly and finely chopped chili near the end of the sauce cooking process would also do the job-
Hope it helps
regards
Chef Davide
www.chefdavide.freeservers.com
