31. Repeat layering with the same amount of pasta, eggplant, meat, ricotta and bechamel . 32. They're topped with a bechamel sauce and finished with grated nutmeg and crumbled gorgonzola. 33. I first thought the rich texture came from a pan reduction or a bechamel -like sauce. 34. Its wires are stiff so it is good for whisking thicker sauces like bechamel and pastry cream. 35. Prepare a bechamel sauce : In a small saucepan over medium heat, melt 1 tablespoon butter. 36. Add a layer of bechamel sauce, then peas, cheese and the last of the pasta. 37. A thick bechamel and a generous layering of prosciutto made the dish seem meatier than it was. 38. The flour for the rich bechamel is cooked long enough to brown slightly, which creates complexity. 39. Side dishes like braised fennel, soft polenta and asparagus in bechamel sauce fill out the plate. 40. The French has bechamel sauce and brie and the British, Wensleydale cheese, asparagus and apples.
