{"id":56,"date":"2014-04-21T08:48:41","date_gmt":"2014-04-21T06:48:41","guid":{"rendered":"http:\/\/ivanpozo.es\/recetas\/?p=56"},"modified":"2017-12-26T11:39:26","modified_gmt":"2017-12-26T09:39:26","slug":"bechamel","status":"publish","type":"post","link":"http:\/\/ivandelpozo.com\/recetas\/bechamel\/","title":{"rendered":"Bechamel"},"content":{"rendered":"
La\u00a0bechamel,\u00a0besamel,\u00a0besamela\u00a0o\u00a0salsa blanca, es una\u00a0salsa\u00a0m\u00e1s bien espesa de origen\u00a0franc\u00e9s. Se elabora a\u00f1adiendo\u00a0leche\u00a0a un\u00a0roux\u00a0blanco (una\u00a0harina\u00a0sofrita\u00a0en una\u00a0grasa\u00a0que por regla general es\u00a0mantequilla\u00a0o\u00a0margarina).<\/h5>\n

La invenci\u00f3n de esta salsa se atribuye al\u00a0cocinero\u00a0franc\u00e9s\u00a0del duque\u00a0Louis de B\u00e9chameil\u00a0(1630-1703), aunque se considera que procede de una receta m\u00e1s antigua, llevada a\u00a0Francia\u00a0por los cocineros de\u00a0Catalina de M\u00e9dici.<\/p>\n

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auto<\/p>\n

Ingredientes<\/p>\n

\n

Ingredientes:<\/strong><\/em><\/h4>\n

\u2022 1l de leche
\n\u2022 75gr de harina
\n\u2022 50gr de mantequilla
\n\u2022 Nuez moscada
\n\u2022 Sal
\n\u2022 Pimienta blanca<\/p><\/blockquote>\n

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auto<\/p>\n

Preparaci\u00f3n<\/p>\n

\n

Preparaci\u00f3n:<\/strong><\/em><\/h4>\n

Calentamos la leche.
\nEn otro recipiente calentamos la mantequilla y le a\u00f1adimos\u00a0la harina.
\nSe va incorporando la leche caliente poco a poco y\u00a0moviendo r\u00e1pidamente evitando que queden grumos.
\nDejamos cocer unos 5 minutos, se le a\u00f1ade la sal, pimienta,\u00a0nuez moscada y listo.
\nSe puede enriquecer a\u00f1adiendo queso rallado, 2 yemas\u00a0de huevo por cada \u00bd l, tomate frito, etc.<\/p><\/blockquote>\n

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auto<\/p>\n","protected":false},"excerpt":{"rendered":"

La\u00a0bechamel,\u00a0besamel,\u00a0besamela\u00a0o\u00a0salsa blanca, es una\u00a0salsa\u00a0m\u00e1s bien espesa de origen\u00a0franc\u00e9s. Se elabora a\u00f1adiendo\u00a0leche\u00a0a un\u00a0roux\u00a0blanco (una\u00a0harina\u00a0sofrita\u00a0en una\u00a0grasa\u00a0que por regla general es\u00a0mantequilla\u00a0o\u00a0margarina). La invenci\u00f3n de esta salsa se atribuye al\u00a0cocinero\u00a0franc\u00e9s\u00a0del [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":2712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[31,26],"tags":[],"class_list":["post-56","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-cremas-y-pures","category-otros","post_format-post-format-image"],"yoast_head":"\nBechamel - Recetas de cocina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/ivandelpozo.com\/recetas\/bechamel\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bechamel - Recetas de cocina\" \/>\n<meta property=\"og:description\" content=\"La\u00a0bechamel,\u00a0besamel,\u00a0besamela\u00a0o\u00a0salsa blanca, es una\u00a0salsa\u00a0m\u00e1s bien espesa de origen\u00a0franc\u00e9s. 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