Alessandro’s BesciamellePosted by Mark Busse on Monday, September 26th, 2005
Tags for this Article: italian, Pasta, recipe, sauce
I normally use it for Lasagne, and normally the doses are for 4 people, but I doubled them for you since you might have 8 people.
100 grams of butter
100 grams of flower
1 liter whole milk
Melt the butter in a pot at moderate heat, add the flower and wisk it until smooth. Add all the milk at once (straight from the fridge is ok), add pepper and salt and a little nutmeg (you can omit the nutmeg if you wish), and stir until it boils. Reduce the heat to minimum and cook it for about 20 minutes. Violà.
Note: the trick is to make sure it does not stick to the pan/pot, so you have to keep constant attention.