It is used in many recipes: most types of lasagna, other pasta al forno (oven-baked pasta), crespelle, and several other dishes.
It's not a difficult recipe, but at first it might take some practice to obtain a smooth and creamy sauce with the desired consistency.
Traditional recipes use more butter than mine, about double the amount. The result of healthier version, has comparable taste and texture.
- 5 cups of milk, 40 fl oz
- 2 oz butter (half stick)
- 1 cup of all-purpose flour 140 gr
- about one teaspoon of salt
- 1/4 teaspoon of grated nutmeg
Step 2: Add the flour and whisk continuously, cooking for a couple of minutes.
Step 3: Over medium heat, whisking more energetically, add milk, a bit at a time, until smooth.