Mrs. Besciamella

Today I prepare the Besciamella... 

Béchamel sauce is a simple and delicate white sauce that accompanies, completes and improves our dishes.
Of French origin, it is very appreciated all over Europe and used in Italy to complete first courses.
Used as a base for lasagne alternated with various layers of pasta and meat sauce.

See also: Pesto Basilicum Pesto Tomato

Ingredients:

• Milk or cream 1/2 litre
• Flour 50 gr
• Butter 50 gr
• Salt, pepper and nutmeg qb

Procedure: 

We take a fairly large saucepan, melt the butter cut into pieces over a low flame. Once the butter has melted, add the sifted flour and stir to create the "white Roux".

As soon as the mixture takes on a light golden colour, pour in the milk and mix with the whisk to avoid the formation of lumps and let it cook for about 15 minutes. 

When brought to the boil we turn off the heat and add salt and pepper and a generous sprinkling of nutmeg according to our taste.