Pasticcio delicious with Tortiglioni
Sauces from Italy
Bechamel: there is no need to buy it.
Bechamel: there is no need to buy it.
ready in
13 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
As mentioned in the title, we can do it well at home, like all those things that seem complex and obscure but that after a little 'practice become essential. Now I could tell you that contrary to how you can think the béchamel is of Tuscan origin and that at the beginning it was made with milk and broth and what is now a basic sauce attributed to the French is nothing but a review on the basis of the so-called roux but would you be interested?
preparation
step 1
Melt the butter in the saucepan. Meanwhile heat the milk where you have added salt and nutmeg in another saucepan, or at least 40 seconds in the microwave. This, as already mentioned, will help to prevent clots.
step 2
Add the flour to the melted butter (not burnt or hazelnut) and mix with the whisk to obtain a compact mixture. The result is called roux. Then add the milk a little at a time continuing to cook over low heat and turning to avoid the formation of grum
step 3
Continue by adding lukewarm milk (reheat it if necessary) until you have added it all. Continue to mix on a low flame to dissolve any lumps until you obtain a homogeneous and thick bechamel.