{"id":5164,"date":"2026-11-07T11:44:52","date_gmt":"2026-11-07T11:44:52","guid":{"rendered":"https:\/\/www.typigo.com\/?post_type=ricetta&#038;p=5164"},"modified":"2026-11-08T10:12:29","modified_gmt":"2026-11-08T10:12:29","slug":"besciamella-classica-tradizionale","status":"publish","type":"ricetta","link":"https:\/\/www.typigo.com\/en\/ricetta\/classic-traditional-bechamel-sauce\/","title":{"rendered":"Classic, traditional b\u00e9chamel sauce"},"content":{"rendered":"<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<p><strong>Servings:<\/strong> 4<br \/>\n<strong>Preparation:<\/strong> 5 minutes<br \/>\n<strong>Cooking:<\/strong> about 10 minutes<br \/>\n<strong>Cereal base:<\/strong> plain flour<br \/>\n<strong>Star ingredient:<\/strong> milk<br \/>\n<strong>Balance:<\/strong> carbohydrates, fats and proteins in milk<br \/>\n<strong>Inspiration:<\/strong> a classic dish from Italian cuisine<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>500 ml of whole milk<\/li>\n<li>50 g butter<\/li>\n<li>50 g of type 0 flour<\/li>\n<li>Salt to taste.<\/li>\n<li>Nutmeg, to taste.<\/li>\n<\/ul>\n<h3>Procedure<\/h3>\n<ol start=\"1\">\n<li>Heat the milk in a small saucepan without bringing it to the boil.<\/li>\n<li>In another small saucepan, melt the butter over a low heat. Add the flour and stir with a whisk until the mixture is smooth.<\/li>\n<li>Pour in the warm milk a little at a time, stirring continuously to prevent lumps from forming.<\/li>\n<li>Season with salt and nutmeg. Cook over a low heat, stirring, until the desired consistency is reached.<\/li>\n<\/ol>\n<h3>Extra tips<\/h3>\n<ul>\n<li><strong>For the lasagne:<\/strong> Make sure the b\u00e9chamel sauce is creamy and fairly runny; this will help keep the pastry layers soft.<\/li>\n<li><strong>For the vegetable gratin:<\/strong> Let it thicken a little more, so that it coats the vegetables well.<\/li>\n<li><strong>For the cannelloni:<\/strong> Choose a medium consistency \u2013 creamy but not too runny.<\/li>\n<\/ul>\n<p>Keep stirring whilst it\u2019s cooking and take the b\u00e9chamel sauce off the heat whilst it\u2019s still slightly runny: it will thicken as it cools.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>","protected":false},"featured_media":5163,"menu_order":7,"template":"","categories":[247],"class_list":["post-5164","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-autunno"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Besciamella classica tradizionale - Typigo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.typigo.com\/en\/ricetta\/classic-traditional-bechamel-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Besciamella classica tradizionale\" \/>\n<meta property=\"og:description\" content=\"Porzioni: 4 Preparazione: 5 minuti Cottura: circa 10 minuti Base cerealicola: farina 0 Ingrediente protagonista: latte Equilibrio: carboidrati, grassi e proteine del latte Ispirazione: una preparazione classica della cucina italiana Ingredienti 500 ml di latte intero 50 g di burro 50 g di farina 0 Sale q.b. Noce moscata q.b. 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Noce moscata q.b. 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