CODIUM BECHAMEL SAUCE

Ingredients

6 g of dried codium
500 g of milk
60 g of extra virgin olive oil
60 g of wheat flour
1 small shallot
A pinch of pepper
A pinch of nutmeg

Prepared by

Chop the codium into small pieces (about 1 mm): it is advisable to use a food processor.
2. Peel and finely chop the shallot.
3. In a saucepan, poach the shallot in the oil for 3 minutes, add the flour and cook for 2 minutes. Add the boiling milk and the codium flakes. Cook the mixture for 10 minutes.
4. Season with pepper and nutmeg to taste.