Chestnut béchamel sauce

500 g of soy milk naturally
50-80 g chestnut flour
50 g extra virgin olive oil
1 pinch of salt

An unusual and fragrant béchamel sauce, ideal for when you want to make your meal even more special!

Melt the chestnut flour in the soy milk in a thick-bottomed saucepan, narrow directly over the flame with a frustrating.
The exact amount of chestnut flour depends on the density that would attract, which can vary depending on the use you make of bescimella.

When the flour is well mixed and smooth add a pinch of salt and oil.

Let it simmer on low heat until it thickens, stirring constantly.

You reach the desired consistency, turn off the flame and used the sauce as you like: for baked pasta, cannelloni, lasagna, to cook au gratin vegetables etc.