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Italians today use the more prosaic besciamella, which is the sound of the French word transposed into Italian with an extra la stuck on the end to give it a more homely ring.
This one has ended up joining it's rather pedestrian looking relative the cauliflower to create a green and white version of cavolfiore alla besciamella.
They look really good... it is a while I wanted to try cavolfiore alla besciamella.
Just look at this build. 100 layers: 50 practically transparent sheets of handmade pasta, alternating with 50 layers of sauce (Bolognese, besciamella, and marinara).
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