Cannelloni cannelloni are very easy to make and you can make them in a jiffy with the traditional cannelloni pasta or the new format that comes in a cylindrical shape ready to fill in raw. This recipe is accompanied by a sauce bechamel with pate, which gives a great touch, I assure you. To the filling you can add small cubes of cooked ham or shredded chicken if you wish. Take note of the list of ingredients and step by step!
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Ingredients
- 12 plates of pasta for cannelloni
- 150g of pate
- 500g of thistle mushrooms
- 150g grated cheese
- 200 ml of liquid cream or milk cream
- A handful of chopped almonds
- Salt and ground black pepper
- Bechamel sauce
- Olive oil c / n
Elaboration step by step
1. To make mushroom cannelloni , clean the mushrooms and cut them into small cubes. Place them in a pan with a little olive oil to sauté them.
2. Cook the pasta according to the manufacturer's instructions and when they are ready, drain them and place them on a clean cloth so that they dry out.
3. When the mushrooms are toasted, add the cream and let reduce. Pepper to taste.
4. Place a tablespoon in each pasta and wrap carefully.
5. Put the mushroom cannelloni in a tray or dish suitable for baking and cover with béchamel sauce mixed with foie gras to taste.
6. Sprinkle with grated cheese and chopped almonds. Take to the oven for four minutes or until the cheese has melted. Garnish with parsley leaves.
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