CANNELLONI WITH SCAMORZA CHEESE, LEEKS AND THYME

  • Difficulty: MEDIA
  • Preparation: 2 MIN
  • Cooking: 40 MINUTES
  • Doses: 4 PEOPLE

presentation

In the Marche region, since time immemorial, cannelloni is 'that' tasty cylindrical shape of fresh egg pasta made from lasagne sheet, filled with minced meat and then baked in the oven, which we all know. This recipe offers us a very soft and delicate version, all in white, perfectly suited to enhance the goodness of the Sfoglia per Lasagne from the Luciana Mosconi La Pasta Fresca line. Rough, tough, a masterpiece of quality excellence. Made only with fresh category A 100% Italian eggs and durum wheat semolina. A curiosity: in the Ancona pasta factory, our pasta is artfully stretched every day with simple equipment similar to grandma's old rolling pin.

ingredients

  • 250 g of Sfoglia per Lasagne La Pasta Fresca Luciana Mosconi
  • 3 leeks
  • 150 g smoked scamorza cheese
  • Grated Parmesan cheese D.O.P.
  • granular for vegetable stock
  • 150 ml béchamel
  • salt and pepper
  • fresh thyme

procedure

  • 1 Slice the leeks, stew them in a pan with a little oil and some vegetable stock for 15 minutes on a low heat. Add fresh thyme for fragrance. Meanwhile, cut the scamorza cheese into thin slices and then into strips.
  • 2 Once the leeks are ready, season with salt and turn off the heat. Add half of the scamorza cheese and mix well.
  • 3 Cut the Luciana Mosconi Lasagne sheet into rectangles of about 10/15 cm and blanch them 1 minute in boiling salted water. Drain and lay them out on a clean tea towel. Blot to remove excess water.
  • 4 Prepare the cannelloni by placing a couple of spoonfuls of filling on the short side of the pastry, then roll up the dough. Pour a base of béchamel sauce into the baking dish, place the cannelloni side by side. Top with the scamorza cheese and grated Parmesan.
  • 5 Bake at 200° for 10 to 15 minutes, until the cannelloni are au gratin.

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