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welcome to italian cuisine at home, today a basic recipe
very easy: the béchamel
for making a good béchamel the basic ingredients are the milk
flour, salt and cheese
the traditional recipe has also butter and nutmeg
but I use them only if required
now 20 cc
for 10 cc
of milk, a tablespoon of flour
a pinch of salt
if you want
a more dense béchamel also a butter nut
stir until boiling for
melting
carefully all the lumps
because a béchamel with lumps makes a very bad presentation
of your dish, as soon as the lumps are melted and the béchamel is very
dense
add slowly milk
always by stirring
until the density
you need for your recipe, i.e. for vegetables or timbales
you'll need a more dense béchamel
for cannelloni and lasagne it could be good rather less denses
béchamel, add herbs not while heating
nutmeg
if required by the recipe a pinch of peppercorn
and maybe cloves but nutmeg
is basically for béchamel
for giving a softer taste
and not have a boiled milk flavor
now add grated cheese
in this case
two tablespoons, but it depends on your taste
last added ingredient is the egg
it is very important it to add not while heating
otherwise you'll have a scrambled egg in the bèchamel
but our goal is it to grow together with the béchamel
the béchamel is ready to be used
now it will be used
in a cannelloni bolognese recipe
see you soon for the next recipe on Italian cuisine at home