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Easy to prepare it forms the basis and used in a variety of Italian recipes as lasagna. This recipe is the classical one as there are many variations enriched time by time with broth, cheeses or puréed tomatoes. Here I'll show you in a few steps how to make it quick with a medium thickness which Italians generally prefer and goes better with lasagna.
2 ounces (gr.60) of butter 3 ounces (gr.85) of flour 2 cups (ml.500) of milk salt and a pinch of nutmeg
3.4. Start adding the milk and stir constantly with a wire whisk until completely absorbed, then bring to a boil. Keep cooking over low heat until smooth and thickened about 10 minutes. 5.6. Add salt to your taste and a pinch of nutmeg. Remove from the stove, stir for a minute more until it goes off the boil. Return from Bechamel Sauce to Pasta Sauce Recipes Return to Authentic Italian Pasta Recipes Homepage
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