A simple recipe for a delicious italian classic from Chef Fabio Morisi.
By Chef Fabio Morisi
Origin: Liguria, Italy
Time: 45 minutes
Ingredients for four:
Bechamel sauce: 1 liter
Pesto sauce: 200 gr.
Fresh pasta for lasagna: 250 gr.
Cow's milk mozzarella 100 gr.
Zucchini: 200 gr.
Grated Parmesan cheese: 75 gr.
Tomato sauce with mascarpone: To taste
Prepare the bechamel sauce and the pesto ahead of time and let it cool. Boil the pasta. Thinly slice the zucchini horizontally.
Steps to build the cannelloni:
1. We put the pasta on a steel plate and add the bechamel sauce
2. Spread the pesto over the sauce using a spoon.
3. Add the zucchini and the shredded mozzarella
4. Wrap the pasta in the shape of cannelloni.
Place all the cannelloni on a baking dish, cover them with Parmesan cheese and place them in the oven at 350° F for 25 minutes. Remove and serve immediately. ■
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