the butter in a small heavy bottomed pan over low heat.
the flour and cook, stirring continuously for 1-2 minutes.
Pour in a
little of the milk and stir well.
add all the milk stirring continuously so that no lumps form.
a low heat, stirring all the time, for about 5 minutes.
with nutmeg and salt to taste.
sauce is used in may baked pasta and vegetable dishes.
quantity of Béchamel sauce to revive
yesterday's leftover pasta, by stirring it into the pasta and then
baking it all in a hot oven for 15 minutes.
this sauce is strongly identified with French cooking. Its origins are
Florentine. It is another of the many recipes that left the Tuscan
capital's brilliant Renaissance court with Catherine de' Medici when she
went north to marry the future King of France.
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