. By ditching the heavy flour-based béchamel in favor of a bright, infused stock, you create a sauce that is velvety rather than gluey. This approach respects the ingredients while providing a lighter, more aromatic profile.
Tools and essentials
You will need a heavy-bottomed saucepan, a deep baking dish, a whisk, and a fine-mesh strainer. Key ingredients include 500g of
. The secret weapon is cornflour, which provides stability without the graininess of a traditional roux.
Building the aromatic base
Start by par-boiling your pasta until very al dente. While it drains, reduce 600g of white wine until only 60g remains—this provides essential acidity. Infuse your chicken stock with rosemary, thyme, and black peppercorns at 85°C to create a savory, fragrant liquid. This "light chicken soup" profile serves as the flavor engine for the entire dish.
directly with cornflour. Whisk this into the hot wine and stock reduction. The cornflour hydrates as the cheese melts, resulting in a glossy, stable sauce. For a final layer of complexity, whisk in
pangrattato. Brown your butter until it smells biscuity, then toast the crumbs with fresh sage and thyme. Fold small cubes of unmelted cheese into the pasta for "melty nuggets," top with the crumbs, and bake at 180°C for 15-20 minutes. The result is a bubbling, golden masterpiece with a complex, lingering finish.
