How to make a béchamel sauce
The béchamel sauce (or besciamella in Italian) is a creamy white flower sauce. It is often used in the northern Italian and French cosine for its simplicity to prepare, and for the amazing creamy flavor. Bechamel is a key ingredient in the northern Italian style lasagna, also called “pasticcio” in the north-east regions (Veneto and Friuli). There is a big dispute about the paternity of the sauce, but it is still not known who it belongs to: France or Italy.
Melt 50g (1.8 oz) of butter in a large sauce pan at low heat. Then take it off the stove and add 50g (1.8 oz) of flower (using a sifter). Stir using a wooden spoon until creamy. Put the pan back on the stove at low heat and keep stirring to avoid the sauce to assume a brownish color. Add then 500g (2 cups and ¼) of HOT whole milk, but very slowly. Never stop stirring. Cook until obtain a dense creamy sauce, then add salt and pepper. For a more dense sauce add more flower, if instead you prefer a less dense one, add more milk. Add a bit of nutmeg powder (optional).
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