White Sauce or Bechamel Sauce for Lasagne is a classic in an Italian kitchen. Since I was small my grandmothers were making it every sunday morning to make then Lasagne. Today I use it also with Tortellini, Ravioli and vegetable Cakes to give them a cremy consistence. In this video, step by step, you can see when add the single ingredients.
That’s the RECIPE:
Ingredients:
• 50 gr melted butter
• 50 gr all purpose flour
• 500 ml warm milk
• 1 pince of salt
• fresh grated nutmeg
Preparation of béchamel sauce:
Melt the butter in a saucepan and add the flour a little at a time, stirring constantly to prevent lumps for few minutes.
Add the milk previusly warmed, and bring to a boil, keeping gently stirring; continue cooking over a low heat for 10 minutes, stirring constantly until the sauce reaches a thick and creamy consistency. Add salt and fresh grated nutmeg. The béchamel sauce is ready for many different uses! I’ve used it here to make lasagna with ragu sauce and pumpkin sauce. 😋 And you, how do you use béchamel sauce ?
Thank you very much for watching
Take care, till soon
Francesca
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