The second ingredient to get ready for Lasagne bolognese. The taste is really up to your favour about nutmeg. The more you like it, the more you add it but, mind you, not too much.
The rule of 5 is about quantity.
For every 500gr of milk, you need 50 gr of butter and 50gr of flour.
Get things done
Pour the milk in a boiling pan with the butter at medium fire and stir continually.
When the milk is boiling, gently sieve the flour in, while stirring until the flour is completely absorbed.
The more you stir, the thicker the Besciamella sauce will be. Let's say in 4 minutes, it should have the thickness of a yogurt.
Move the pan away from the fire and season with salt and a pinch or two of nutmeg, depending on how much you love it. Period. The Besciamella sauce is ready.
Ideas
Perfect when preparing Lasagne, but also with Baked pasta!!
Have you ever had Baked pasta with Besciamella and Broccoli?
Fantastic! Soon the recipe
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