LA SALSA BESCIAMELLA

Besides being typical of Northern Italy, this recipe claims to be one of the richest sauces Italians make.  If you are scared by words like butter and cream, margarine and half and half work just as well, but the sauce isn't as sweet and rich.

INGREDIENTS:

3 Tbsp. butter or margarine

1-2 cloves fresh garlic, minced

1 cup cream (heavy or half and half)

1 cup milk

1 Tbsp. Flour

¼ cup Parmesan cheese

1/8 tsp. nutmeg

¼ tsp. salt

1/8 tsp. pepper

INSTRUCTIONS:

In medium saucepan, melt butter and sauté garlic until slightly golden.  DO NOT burn.  Then add the cream and stir on medium heat.  Stir milk and flour together eliminating lumps.  Add this mixture to the cream, butter, and garlic.  Continue stirring on med-high heat making sure the sauce doesn't scorch or stick to the bottom.  Simmer about 5 minutes while sauce thickens.  Add cheese, nutmeg, salt, and pepper.  Sauce is ready to be tossed with any type of pasta when it reaches a medium gravy consistency.

Easy additions to La Salsa Besciamella are mushrooms, broccoli, asparagus, ham, peas, artichoke hearts or cooked chicken.  Simply add to pasta before tossing with sauce.