- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 344.88 (Kcal)
- Carbohydrates 26.86 (g) of which sugars 6.79 (g)
- Proteins 20.33 (g)
- Fat 18.05 (g) of which saturated 7.21 (g)of which unsaturated 4.33 (g)
- Fibers 3.75 (g)
- Sodium 740.49 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Advice:
For the béchamel sauce if you want to make it at home:
– 2 cups milk, 2 tbsp butter, 1/2 cup flour, nutmeg to taste, salt and pepper.
– Make the roux with melted butter and sifted flour, add the warm milk, salt, pepper, and nutmeg and let it thicken over medium/low heat while stirring constantly with a whisk. Keep it smooth, not too thick.
– Make the roux with melted butter and sifted flour, add the warm milk, salt, pepper, and nutmeg and let it thicken over medium/low heat while stirring constantly with a whisk. Keep it smooth, not too thick.
