Truffle bechamel sauce

Ingredients:

• 1/2 l whole milk
• 50 g butter (if you want to add a special touch, use truffle butter Lina Sapori e Delizie)
• 50 g flour 
• 2 tablespoons Parmesan cheese
• salt (to taste)
• nutmeg (optional)

Preparation:

1. Melt flour, butter, and Parmesan cheese over very low heat, stirring with a whisk. 
2. When everything is well combined and the consistency is creamy, add a little milk and continue to whisk clockwise.
3. Once the milk has been incorporated, add a little more milk and continue to whisk clockwise.
4. Increase the heat slightly (medium-high) and continue to whisk clockwise until a velvety consistency is reached.
5. Add salt and, if you like, a little nutmeg.

Tips:

• if you prefer a thicker béchamel, cook it on the stove for a few more minutes
• if you prefer a more 'liquid' béchamel, add a little more milk
• it is necessary to use a whisk and not a wooden spoon to ensure a lump-free béchamel
• if you wish, you can store it in the refrigerator for about 3 days, covering it with plastic wrap (if you don't want a skin to form, the plastic wrap should be placed directly on the surface) or by putting it in an airtight container
• if necessary, béchamel can also be frozen
• to soften béchamel that you have stored, put it back on the stove, adding a little milk

Béchamel is easy and simple to prepare and is truly versatile: you can use it for preparing many dishes. 

Enjoy your meal!