Materbating With Rabbit

Bechamel

Ingredients: 1 liter of milk, 100 grams of flour 100 butter or oil as needed to make the Palletta-called roux-nutmeg, salt, Parmesan cheese.

Place to melt the butter in a saucepan and add the flour and cook together for a few minutes, stirring constantly and avoid it to take color or attack it (so you got what the French call a roux). Remove pan from heat and add the hot milk to the roux mix well with a wooden spoon. Cook over low heat until the sauce begins to boil and add a pinch of salt and a pinch of nutmeg, stirring constantly.