Bechamel
Ingredients
250 gr plain flour
2500 gr of butter
1 litre of milk
½ teaspoon salt
Freshly grated nutmeg
1 onion studded with cloves
100 gr of Parmigiano
Put the milk in a saucepan with the studded onion and bring to a gentle boil on a low flame. While heating the milk put the butter in a heavy based saucepan and turn heat to low. When the butter has melted completely, add the flour, stirring it with a wooden spoon.
Cook while stirring constantly, for about 3 minutes, do not let flour become coloured.
Remove from the heat and add a little milk at a time 5 to 6 tablespoons no more. As soon as the milk has been incorporated add some more. Repeat this step until most of the milk has been used. At this stage you can add a quarter at a time of the remaining milk. Discard the studded onion and place the saucepan back on a moderate flame, season cook and stir with out interruptions until dense and creamy.
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