Béchamel
-
Difficulty
Very easy -
Preparation
5 minutes -
Cooking
5 minutes -
Portions
Undefined -
Baking tin size
No baking trays -
Dietetics
No -
Vegan
Yes -
Vegetarian
Yes -
No eggs
Yes -
No cook
No
Description
What world would it be without the... BECHAMEL! The snow-white salted cream, easy and delicious. That absolutely necessary ingredient to create masterpieces of Italian cuisine such as crepe or lasagna, of any taste, from the classic ones to ragout, to the most particular ones with pumpkin or artichokes.
A staple of Italian cuisine which is now widely used and appreciated abroad. It can be used to soften vegetable or meat-based pests, it can be flavored with some spice or aroma and turn into a tasty cream to lay on a second of game.
In short, a thousand uses and very few ingredients! Now all we have to do is learn the doses by heart!
The procedure that we propose is very simple and fast. It certainly does not belong to haute cuisine but it works, the result will be a smooth and velvety cream, consistent and without lumps. Watch the video recipe to learn more about the various stages of preparation.
Ingredients
- 1,06 oz (30 g) of flour 0 or 00
- 250 ml of milk (also vegetable)
- A knob of butter o margarine (also vegetable)
- A tip of teaspoon of nutmeg powder (optional)
- Salt q.s.
Preparation
- Melt the butter in a saucepan and add the flour to create a very thick mixture. Pour the milk slowly, turning vigorously with a whisk to avoid the formation of lumps. Season with salt and add the nutmeg.
- Cook over moderate heat, turning almost always so as not only to avoid lumps, but also not to stick the béchamel on the bottom of the pot. When the bechamel has thickened, you can use it or store it in a bowl.
