Cannelloni Filled with Creamy Lingote de Mar, Béchamel Sauce, and Parmesancheese

INGREDIENTES

For the béchamel sauce:

Cook the pasta sheets, cool them, and fill them with the Creamy Lingote de
Mar. Roll them up to form small cannelloni.
Meanwhile, prepare the béchamel sauce by melting the butter in a saucepan.
Add the flour, mix well, and then gradually pour in the milk. Stir continuously
with a whisk until the sauce thickens. Season to taste and set aside.
Cover the cannelloni with the béchamel sauce, sprinkle with Parmesan, and
place in the oven. Grill for a few minutes until golden brown.

(*) Recipe created by Tomás Écija, chef of the restaurants El Albero and La Maita
(Murcia- Spain)

Media

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