Besciamella
Bechamel Sauce

2 oz (50 grams) butter
2 Tbsp plain flour
2 cups (1/2 liter) milk
2 oz (50 grams) Parmesan cheese
Nutmeg
Salt
2 cups (1/2 liter) beef stock

Melt the butter over a low heat in a stainless steel pan. Gradually
sprinkle in the flour and stir well with a wooden spoon until smooth
in consistency; cook gently until the mixture becomes a light golden
color. Add the milk gradually, stirring constantly to avoid lumps
forming. Should this occur, you will have to sieve the sauce. Cook for
at least fifteen minutes stirring all the time.

When the bechamel becomes rich and creamy in consistency, not too
thick and not to runny, but forming ribbons on the surface when it
falls from the spoon, remove from the heat, taste for salt, add a
pinch of powdered nutmeg and the grated Parmesan cheese. For a
different flavor, you can replace the milk with the same quantity of
beef stock, or use half milk and half stock.

Note: A good bechamel and a well thickened meat sauce are the basis
and the greatest secret of good cookery.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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