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A simple recipe for a delicious italian classic from Chef Fabio Morisi.

 

 

Cannelloni al pesto genovese

By Chef Fabio Morisi


Origin: Liguria, Italy
Difficulty: Easy
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

Elaboration:

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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