I have a confession to make. A confession that could, in theory, get my Expat-in-Italy status revoked and have citizens from my adopted country kicking my country music listen’, Mexican food eatin’ butt back to Beaumont.
You see, the first gazillion times I had lasagna in Calabria-with only one exception-I pretty much hated it.
It is ok. I am still here …
That exception-the one time I enjoyed lasagna-I ate it up and I was convinced that it was because the chef, my husband’s Zia Rosa, had omitted that thick white cream besciamella sauce that is normally poured into the middle of Italian lasagna.
The thick cream always assaulted my palate and, at least at home, I’d scrape it off and hand it over to the cat.
The truth was, Zia Rosa did put besciamella in her lasagna.
Only it was homemade.
It wasn’t thick.
It wasn’t offensive.
It was delicious.
After a few phone calls, she shared her recipe and now I’m sharing it with you.
Zia Rosa’s Homemade Besciamella Sauce Recipe
>> 1/4 cup, flour
>> 2 ounces, butter
>> 2 cups, milk
>> dash, salt
>> dash, nutmeg
1. Melt the butter over a low flame.
2. Add the flour and mix continuously until it becomes a cream and is very light tan.
3. Add the milk and continue to stir over a low flame.
4. Continue stirring until the mixture becomes creamy.
5. Add the salt and nutmeg and remove from the flame.
6. Continue stirring the mixture off of the flame for about a minute.
* If you prefer a thicker besciamella sauce, use more flour at the beginning.
While I’d love to say Buon Appetito here, you can’t eat besciamella alone. Stay tuned for more recipes that feature my new favorite cream sauce and feel free to use this homemade besciamella in your next lasagna!