Mushroom and Speck Cannelloni – An Elegant and Tasty Recipe

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STEP-BY-STEP PROCEDURE

1. PREPARE THE BÉCHAMEL SAUCE

  1. In a saucepan, heat the milk without boiling it.

  2. In another saucepan, melt the butter over low heat.

  3. Add the flour and whisk for 2 minutes until you obtain a golden roux.

  4. Remove from the heat and add the hot milk a little at a time, stirring constantly.

  5. Return to medium heat and bring to a boil, stirring until thickened (about 5 minutes).

  6. Add salt, nutmeg, and cover with cling film.

2. PREPARE THE FILLING

  1. Clean the mushrooms:  Brush them gently (do not rinse them under water). Cut them into slices that are not too thin.

  2. Chop the speck:  Cut it into strips or small cubes.

  3. Sauté:  In a large skillet, heat the oil with the crushed garlic. When the garlic is golden, remove it.

  4. Cook the mushrooms:  Add the mushrooms and sauté them over high heat for 5-7 minutes until they release and reabsorb the water.

  5. Add the speck:  Add the speck and cook for another 2-3 minutes.

  6. To finish:  Turn off the heat, add the chopped parsley, season with salt (be careful: the speck is already salty) and pepper.

  7. Cool:  Transfer to a bowl and let cool completely.

  8. Add the scamorza:  When the mixture is cold, add the scamorza cut into small cubes.

3. PREPARE THE PASTA

  1. Bring plenty of salted water to a boil in a large saucepan.

  2. Boil the lasagna sheets one at a time for 30-40 seconds each.

  3. Drain them and lay them out on clean tea towels, without overlapping them.

4. COMPOSE THE CANNELLONI

  1. Take a sheet of pasta and dry it lightly with paper towels.

  2. Spread 2-3 tablespoons of filling in the center of the sheet.

  3. Roll gently to form a cylinder (cannelloni).

  4. Repeat with all 8 sheets.

5. ASSEMBLE IN THE PAN

  1. Butter a rectangular baking pan (about 20×30 cm).

  2. Pour 2-3 tablespoons of béchamel sauce on the bottom.

  3. Arrange the cannelloni side by side in the pan.

  4. Cover completely with the remaining béchamel sauce.

  5. Sprinkle generously with grated Grana.

  6. Add a few flakes of butter on the surface.

6. OVEN COOKING

  1. Preheat oven to 200°C (fan 180°C).

  2. Bake for 20-25 minutes until the surface is golden and crispy.

  3. Last 2 minutes: turn on the grill for perfect browning.

7. SERVE

  1. Remove from the oven and let rest for 5 minutes.

  2. Serve hot, sprinkled with freshly ground black pepper.

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