Bechamel

Oh boy, do I have deliciousness to share with you today! Rosette al Forno are baked pasta roses filled with ham, cheese, and béchamel, then topped with Parmigiano Reggiano cheese. Originally from Modena, Rosette al Forno are pretty, scrumptious, and have plenty of crusty bits on top for everyone. My version of the dish varies slightly from tradition in that I add mortadella, because yum… I also include a lot of béchamel to make the dish extra luscious, moist, and creamy when it comes out of the oven. Rosette al Forno are impressive to look at but aren’t as difficult …

Every time I make crepes, either sweet or savory, I wonder why I don’t prepare them more often. They are so fun to cook and always delightful. The smell alone of these delicate savory Italian crepes makes the recipe worth doing. Picture luscious crepes filled with Radicchio di Treviso, Taleggio & Speck, topped with creamy béchamel and Parmigiano-Reggiano cheese. Oh my. Thankfully, they don’t just smell insanely delicious, they are utterly delectable. Seriously.

I adore making fresh pasta. I adore eating pasta. Unfortunately, I can’t do either as much as I’d wish due the reality of my slowing metabolism. (Grrr…) Therefore, when I have the opportunity to do both, I want it to be special and worth my while. This elegant lasagna with mushrooms, ham, and béchamel, celebrating fall mushrooms, and fresh, silky, egg pasta, fit the bill this past weekend.