Ingredients: a litre of Milk, 50 gr of Flour, 50 gr of Butter, 1 red of Egg, 1 pinch of Salt, 50 gr of grated Parmigiano.
Put milk and butter in a saucepan and gently melt the butter (don't let it sizzle). Add flour and salt. Stir, over gentle heat, with a wooden spoon for 5 minutes until to let the flour cook. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Add a egg yolk and stir and you have a bechamel (white sauce).
Preheat oven to 325° F (160° C). Now take the pasta and put into a casserole, then add the bechamel and sprinkle Parmigiano cheese on top. Bake for 15 min.
Recipe: Raffaelangela Pani. Photo: Andrea Mameli.
Cagliari, 26 oct. 2010