Béchamel sauce

(Salsa besciamella)

Makes approximately 850 ml (29½ fl oz)

650 ml (22½ fl oz) full-cream (whole) milk

325 ml (11 fl oz) pouring (whipping) cream

65 g (2¼ oz) salted butter, chopped

65 g (2¼ oz) plain (all-purpose) flour

20 g (¾ oz) freshly grated Parmigiano Reggiano cheese

1¼ teaspoon fine sea salt

Place the milk and cream in a saucepan over high heat and bring to the boil. In the meantime, you can make the roux. To do this, melt the butter in a separate saucepan over low heat. Take off the heat, add the flour and mix with a wooden spoon until well combined. Return the saucepan to the heat and stir continuously for 1 minute. Add the hot milk in stages, stirring at each stage until the mixture is smooth. Once all of the milk is added, add the Parmigiano Reggiano cheese and salt. Cook over low heat for approximately 10 minutes or until the sauce thickens and coats the back of a wooden spoon. Pass through a sieve to ensure any lumps are removed. Cool the béchamel to room temperature, cover the surface with plastic wrap and refrigerate if not being used straight away.