Giuliano Sperandio is the chef on the cover of the 45th issue of ItaliaSquisita magazine, with his story and some of the most iconic recipes of the Taillevent restaurant https://shop.vertical.it/en/'>https://shop.vertical.it/en/collectio... After the episodes dedicated to brown stocks and mayonnaise, Giuliano Sperandio is dealing again with mother sauces, starting perhaps from the simplest and most "homemade": bechamel. The interpretation that the chef of the Taillevent gives of this French classic will be as rigorous as it is amusing and, in some ways, surprising.

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1:08 Ingredienti della besciamella/Bechamel ingredients
1:43 Come preparare il Roux/How to make Roux
3:13 Fare la besciamella/Making Bechamel
8:10 Salsa Mornay/Mornay Sauce
8:54 Oeufs florentine
11:30 Soufflè al formaggio/Cheese Soufflè

INGREDIENTI/INGREDIENTS

Besciamella/Bechamel
Burro/Butter 70g
Farina 00/Flour 00 70g
Milk 1 l
Sale/Salt qb/to taste
Noce moscata/Nutmeg qb/to taste

Salsa Mornay/Mornay Sauce
Besciamella/Bechamel
Formaggio Comté/Comté cheese 100g
Tuorli d'uovo 23

Souffle
Salsa Mornay/Mornay Sauce 150 g
Albume d'uovo/Egg whites 200 g
Sale/Salt qb/to taste

Watch the other episodes dedicated to mother sauces:
   • Le Salse Madri in un 2 stelle Micheli...  

Discover all the videos of the “Italians in…” series:
   • L'Omelette in un 3 stelle Michelin fr...  

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