Bechamel Mold (Emilia-Romagna)

Ingredients

Butter - 1/2 cup

All purpose flour - 1 cup

Warm milk - 3 3/4 cups

Grated parmesan cheese - 1 3/4 cups

Salt

Eggs, separated - 7

Butter

Fine dry breadcrumbs

Bolognese Meat Sauce

Make a stiff Bechamel sauce with the butter, flour and milk. Pour it into a bowl and beat in the grated parmesan and salt to taste. Leave to cool, then add the egg yolks, one at a time, beating well after each addition. Beat the egg whites until stiff and fold them into the sauce. Pour coated with fine dry breadcrumbs. Cover with a piece of foil to prevent the top from browning too quickly and place in a baking pan where you have poured warm water to come halfway up the sides of the mold. Bake in a moderate oven (375F) for about 30 minutes.

Turn the mold out and serve immediately with meat sauce or vegetables.

Serves 6-8