La Besciamella - Besciamella semplice per Lasagne e non solo!
Lasagne, cannelloni, oven-baked pasta... Bechamel has many different uses in Italian cuisine, and making it at home is really simple!
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Béchamel sauce, or besciamella is a very common sauce in Italy, despite its French origins, and it is mainly used in the tradition of Emilia Romagna.
It is in fact a fundamental ingredient for many traditional Italian dishes, especially first courses such as lasagna, cannelloni, crepes and many more!
Homemade béchamel sauce is immediately recognizable and is a different story compared to the pre-packaged ones sold in stores!
This fresh béchamel sauce, made with just a few basic ingredients, is in fact perfect as an accompanying sauce for meat dishes or, for example, added to a recipe for pasta with 4 cheeses.
To make a perfect béchamel sauce, you only need to follow the procedures carefully and practice a little to obtain a smooth, homogeneous and tasty sauce. If you want to make it even tastier, you can add some grated cheese, extra nutmeg or a pinch od saffron, and use it as you like!
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Ingredienti
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