Recipe Italian Besciamella / Bechamel from Bologna

[Francesca]

The best Besciamella or Bechamel I have ever had, came from an Italian Restaurant in Bologna, Emila Romagna, Enoteca La Capinnina .. Besciamella or Bechamel means " White sauce" and in Bologna, it is predominately used in Lasagna ..

Recipe:

5 Tablespoons of French Butter ( 82 % butter fat - it is creamier )
1 / 4 Cup of Italian Flour All Purpose Ecological or Bio / Organic
3 Cups of whole milk
1 1 /2 tsps .. Salt ..
1 / 2 Teaspoon of Nutmeg freshly grated

1) Melt the butter in a 3 quart heavy sauce pan on a low to médium flame ..
2) Whisk ( metal ) in the flour until velvety smooth.
3) Then cook it for 4 to 6 minutes until pale or light Golden.
4) In a separate sauce pan 1 1 / 2 quarts, heat the milk .. just until boil point, but do not boil ..
5) Add the milk, 1 cup at a time to butter mixture and whisk constantly until velvety smooth ..
6) Whisk non stop for 30 seconds on a low simmer ( when all 3 cups of milk have been added)
7) Remove pot from flame and whisk the salt and nutmeg into the mixture ..
8) Cover with a buttered wax paper - buttered side down and let cool ..
9) Stir occasionally ..

All my best for a wonderful Besciamella ..

 

[Elawin]

More or less identical to the Greek béchamel sauce I mentioned, except they usually stir theirs very slowly, with not a whisk in sight

 

[Francesca]

Yes, in Italia, and Spain many use the classic traditional wooden spatula ..

 

[Elawin]

Yes, in Italia, and Spain many use the classic traditional wooden spatula ..

I don't even use a spatula. A good old-fashioned tablespoon is my choice - one of my Mum's, from the 1920s, not one of these modern stainless steel spoons.

 

[Francesca]

I don't even use a spatula. A good old-fashioned tablespoon is my choice - one of my Mum's, from the 1920s, not one of these modern stainless steel spoons.

Lovely ..

Have a nice evening ..