This month’s guest chef is Alberto Walker, winner of the highly competitive Springboard FutureChef London heat at just 15 years old. Blessed with a Sicilian mother, Alberto has been brought up with a passion for quality produce and ingredients.
A real perfectionist who grows his own veg and is curious about the process behind dishes and flavours, we think Alberto has a big future ahead of him. Here are his ‘Five Ways’ to use béchamel sauce.
Verdure Gratinate
Coat roasted vegetables in béchamel, top with parmesan and breadcrumbs, and bake until crisp and golden.
A good way to get your five a day!
Pasta Al Forno
Mix béchamel into baked pasta with tomato sauce, mozzarella and fillings like sausage or vegetables for a gorgeously golden, beautifully bubbling dish.
Cannelloni Ricotta E Spinaci
I especially loved making this with my Nonna because it always felt a little more special than everyday pasta. It’s both celebratory and comforting.
Stuffed Conchiglioni
Fill pasta tubes with ricotta and spinach, then bake under a blanket of béchamel for a soft, regal result.
Pizza Bianca Con Besciamella
Swap tomato for béchamel as a base, then add mushrooms, cheese, and herbs for a rich, white pizza twist.
Full Recipe Inspiration
Find Alberto’s bechamel recipe along with other recipe inspiration for the season.