Salsa alla Parmigiana
Cuisine: Italian
Author: Sharon Sanders,
This satiny sauce is an essential component of lasagna alla Bolognese.
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • Salt
  • White or black pepper
  • Nutmeg
  • 1 ounce Parmigiano-Reggiano cheese, grated
  1. In a saucepan, melt the butter over medium-low heat. Sprinkle in the flour whisking constantly until the butter absorbs the flour and there are no lumps. Gradually pour in the milk, whisking constantly. Cook, whisking constantly for about 4 minutes, or until thickened. Lower the heat and continue to cook, whisking, for 2 to 3 minutes to cook off the raw taste of the flour. Remove from the heat. Season to taste with salt, pepper, and a slight pinch of nutmeg. Add the Parmigiano-Reggiano and whisk until blended.
Recipe by Simple Italy at