20243 Besciamella (Béchamel) Yields enough for 1 lb of dried lasagna or 1 ½ lbs of fresh homemade lasagna Tue Apr 14 12:28:47 -0700 2009 Tue Apr 14 12:28:47 -0700 2009 Medium Italian User http://www.chow.com/recipes/20243 Tue, 14 Apr 2009 19:28:47 GMT Besciamella is an integral part of most baked-pasta dishes (pasta al forno). Its also used for binding together ingredients as in polpette (meatballs) and stuffings.

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  • Melt the butter in a large saucepan over medium heat. Once melted, slowly stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color (about 3 minutes).
    1. Increase the heat to medium high and slowly whisk the hot milk into the roux. Bring to a simmer, then reduce the heat to medium low; continue simmering until the flour has softened and become completely smooth (10 to 15 minutes); then season with salt and nutmeg. Put the sauce aside until needed.
    1. NOTE: If you are preparing fish lasagna, replace some of the milk with the clams-and mussels-filtered water or commercial fish broth. Nutmeg is not necessary.
    ]]>     http://www.chow.com DeLallo 67 Condiment/Sauce 6 tablespoons butter

    ]]>     1/4 cup all-purpose flour

    ]]>     4 cups of hot milk (5 cups for the “no-boil” variety)

    ]]>     2 teaspoons salt

    ]]>     1/4 teaspoon freshly grated nutmeg

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