Besciamella/Bechamel

Ingredients:
– 1 liter of hot milk
– 60g.(2.12 oz) Butter
– 5 tablespoons of flour

Preparation:
1) Start by heating the milk.
2) Put the butter together with the flour to heat in a saucepan. It is mixed until the butter and flour becomes homogeneous.
3) Start adding a ladle of hot milk. Once the milk is absorbed, add another ladle of it. Repeat the process until you use all the milk. It’s important to never stop mixing and to keep the fire set to minimum. It’s essential to use hot milk, because this avoids lumps.

The béchamel can be used in many dishes made in the oven, such as: Lasagne, Cannelloni, Baked pasta, Various vegetables (Potatoes, Broccoli, Artichokes, Fennel, Carrots, Onions …) baked.
The béchamel also gets along very well with meats, such as chicken and turkey, meatballs.