* 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.
* 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.
BALSAMELLA - Italian White Sauce
* 4 tablespoons (55 gr) butter
* 2 oz (60 gr) flour
* 2 - 1/4 cups (500 cc) milk
* salt
* 1 oz (30 gr) parmigiano reggiano, freshly grated
* pinch of nutmeg
* 2 oz (60 gr) flour
* 2 -
* 1 oz (30 gr) parmigiano reggiano, freshly grated
* pinch of nutmeg