48- balsamella

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BALSAMELLA
Italian White Sauce

4 tablespoons (55 gr) butter
2 oz (60 gr) flour
2¼ cups (500 cc) milk
salt
1 oz (30 gr) parmigiano reggiano, freshly grated
pinch of nutmeg

Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.

Sift the flour into the butter a little at a time . . . .

. . . . stirring continuously to combine them.

Add the milk a little at a time.

Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.

Turn heat off. Add salt, and stir in the grated parmigiano cheese and pinch of nutmeg.

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