Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
This is one of my favourite sauces ever!
Thanks to its delicate and unique flavour the Bechamel sauce has many uses in the Italian cuisine.
You can use it for your pasta or to mix ingredients of pies and vegetable casseroles.
- 500ml of milk
- 50g of butter
- 50g of plain flour
- salt and pepper
In a saucepan put the butter and the flour
Let them cook at the lowest flame until the butter is melted and the two ingredients have become a smooth cream.
At this point, stirring continuously, slowly and gradually add the milk.
Add a pinch of salt and pepper to adjust it to your taste.
Continue to stir until the sauce becomes thick.