Bechamel

Ingredients:

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

Preparation:

  1. melt the flour, butter and parmesan over very low heat, stirring with a whisk
  2. when everything is well mixed and the consistency is creamy, add a little milk and continue mixing with the whisk in a clockwise direction
  3. when the milk has been incorporated, add a little more milk and continue to mix with the whisk in a clockwise direction
  4. raise the heat a little (medium-high heat) and continue to whisk clockwise until it reaches a velvety consistency
  5. add salt and, if you like, a little nutmeg.

Advice:

  • If you prefer a thicker béchamel, leave it to cook on the stove for a few more minutes
  • If you prefer a more 'liquid' béchamel, add a little more milk
  • you need to use a whisk and not a wooden spoon to ensure you get a béchamel sauce without lumps
  • If you want, you can keep it in the fridge for about 3 days, covering it with cling film (if you want it not to form a skin, you have to put the film in contact with it) or placing it in an airtight container
  • If necessary, the béchamel can also be frozen
  • To soften the béchamel sauce you have kept, put it back on the heat adding a little milk

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

      Enjoy your meal!