Tuesday, December 06, 2005


Besciamella is a basic sauce used in northern Italian cooking. Many white sauces use this as a base and most “pasta al forno” use besciamella to tie things together. The preparation of Besciamella is very similar to that of a Rue. This is a delicate sauce so go by weight on the ingredients.

1 liter milk (a little more than a quart)
100 grams butter (1 stick)
100 grams flour

Heat the milk. Raffaella uses the microwave.

In a medium sized pot (3-5 quarts) melt the butter over low heat. With a wooden spoon, stir in the flour. Continue stirring until the mixture until it is very dense, this will take about 2 minutes.

Use a small whisk at this point. Add slowly and in small quantities the hot milk. Continue whisking, to eliminate any lumps, while the sauce comes to a slow boil. Continue for another 3 minutes. This will eliminate the aftertaste of the flour. Move off the heat.

Add salt, I use about a teaspoon, pepper and a couple of turns of Nutmeg and use within the hour.


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Blogger Unknown said...

OOOh Yummy. I have been trying to post a comment on your blog for three days and it would let me so hopefully this will work. Are you still in Italy now?

6:21 AM

Blogger Travel Italy said...

I know blogger has had some problems with various things including comments. Perhaps they are fixing them now.

No, I am in Dallas. This is the first time in many years that I have not been in Italy over the holidays. I wish I were there but will not be back until Feb.

7:16 AM


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