Sauces, mixes and bases

a proposal...

Once, many years ago, during a walk in the mountains, I asked a chef friend, Luciano, what was the ideal dough for pizza. He took a sheet of approx

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Articles
Title
Classic béchamel sauce at the stove
Brunoise, the base for the sauce
Butter handled, roux and white sauce (recipe in the microwave)
Custard, her grandmother
Cooking in holiday: the basis for the sauce ready for use ...
The pita bread
The fast pesto to the blender
Universal dough for bread, pizza and the like
The angry in pantry
The dough for pizza
The marinade gyros (γύρος) and souvlaki (σουβλάκι)
The sour cream
Marinade for grilled meat barbeque
Nutella home
Sponge cake
Homemade egg pasta!
Pastry with olive oil, tarts and cakes
Standard shortcrust pastry
puff pastry
Homemade puff pastry, that of Iginio Massari
quick puff pastry - 1
quick puff pastry - 2
Pesto sauce
Wild garlic pesto - Bear's garlic pesto
Pesto, freezer and technology
polenta base
Mashed potatoes
Bolognese sauce in the freezer (homemade sauce for the pantry)
Ras el Hanout, various spices and other fellow travelers
Filled with classic skinny: ricotta and spinach
boiled egg sauce, fake mayonnaise!
Mornay sauce
good tartar sauce
Salsa verde
Fruit cakes - 1, Binding cream for baking

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Fulvio's kitchen