Here is how to make a creamy white sauce – bechamel – like Gianna’s: Bring to a boil about 2 quarts of milk (she would use goat’s milk, of course – you can use cow’s milk, if desired). Turn off.
Put about 1/2 c. butter in a saucepan. Melt it slowly but do not allow it to burn. Stir in a couple handfuls of flour (“Judging quantities takes practice!”, Gianna says). Stir with wooden spoon to amalgamate or even better, use a whisk to stir.
Add hot milk gradually, stirring continuously, always in the same direction! Add salt, pepper, nutmeg to taste as the mixture thickens. Use in any recipe calling for white sauce. (To learn to make lasagne like Gianna, stay with her at Casa Passerini! – and yes, she will teach you to make cheese as well if you ask her.)
