Besciamella sauce

BesciamellaBesciamella is a faboulous white sauce. The original Besciamella have a discussed origin: some people says it comes from France (“Bechamel”) and other people says it’s a Tuscany sauce, imported in France afterwards. Anyway it’s a common sauce in Italy(we don’t live just eating tomato!).

I personally love This sauce because it’s really good with oven baked pasta¬†as well as with chicken and it’s one of the main ingredients of our beloved lasagna.

The recipe is very easy, you will only need:

  • 1 litre of warm milk
  • 100 gr of butter
  • 100 gr of plain flour
  • A pinch of salt
In a large sauce pan melt the butter at low fire and add the flower whisking vigorously to avoid lumps. Take it away form the fire and slowly add all the milk.
Put it back on the fire wait until it boils and cover with a lid for 10-15 minutes stirring every now and then until the sauce is nice smooth and dense.
You can use it straight away or refrigerated for not more than 48 hours.
Buon appetito
Diego
Xoxo
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