A refined recipe that combines the intensity of mushrooms, the savory flavor of speck, and the creaminess of béchamel. Perfect for a special dinner or to impress guests.
TIMES AND DOSES
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Preparation: 40 minutes
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Cooking time: 25 minutes
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Difficulty: medium
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Servings: 4 people (2 cannelloni per person)
DETAILED INGREDIENTS
For the filling:
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500 g of mixed mushrooms (porcini, champignon, chiodini)
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100 g of speck, sliced (not too thin)
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150 g of smoked scamorza (or sweet)
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1 clove of garlic
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1 tablespoon chopped parsley
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2 tablespoons of extra virgin olive oil
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Salt to taste
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Black pepper to taste
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Grated nutmeg (a pinch)
For the Pasta:
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8 sheets of fresh egg lasagna (about 10×15 cm)
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Salted water for boiling
For the Béchamel:
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500 ml of whole milk
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50 g of butter
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50 g of 00 flour
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Salt to taste
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Nutmeg to taste
For the Composition:
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50 g of grated Grana Padano or Parmigiano Reggiano
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20 g of butter to grease the pan
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Freshly ground black pepper
