Now a days Besciamella sauce seems to have become something cool and fancy, while previously it was our great-grandmothers who used this sauce in their home-made lasagnas and Canneloni, to add flavour, creaminess and texture.
Most of us confuse bechamel sauce with classic cream, and it's commonly thought that Italians put cream or besciamella in all of their dishes (horror!!), from Pasta alla Carbonara to Pasta Amatriciana or even into the simple...
This is that kind of recipes that you can find everywhere in Italy with hundreds of variations from family to family. You can make it light, heavy, thick or thin, either way the taste will be always the same: amazing! Good eaten cold, superb eaten right out of the pan! You can bring it with you for your lunch at work inside your panino...if you can leave some for the next day.
Here our version, straight out from my mom's recipe book