Ingredients

• • Fresh egg pasta 250 g - rectangles
  • Filling
  • Cep mushrooms 200 g - diced
  • Onion 1/2 - chopped
  • Bay 1 leaf
  • Butter 1 knob
  • Potato 200 g - boiled
  • Taleggio P.D.O. 170 g
  • Béchamel 240 g
  • Fondue
  • Milk 250 g
  • 00 Flour 15 g
  • Butter 20 g
  • Salva Cremasco P.D.O. 200 g
  • Salt to taste
  • Pepper to taste

Instructions

Fondue: dice the Salva Cremasco PDO cheese and add it to the milk. Allow to soak in the milk for one hour.

Filling: brown the chopped onion in the butter along with the bay leaf. Add the mushrooms and season with salt and pepper. Cook for 20 minutes. Set aside for use later on. Dice the Taleggio PDO. Add 100 g béchamel and the mashed potato to the mushrooms (set aside two tablespoons of mushrooms for use later on). Combine these ingredients, add the diced Taleggio PDO, then season with salt and pepper.

Assembly: place some of the mushroom filling on the pasta rectangles, then roll them up to form cannelloni. Spread a little béchamel over the bottom of an oven dish and place the cannelloni on it. Cover with more béchamel and arrange the remaining mushrooms on top. Bake at 200° for 10-12 minutes.

Fondue: drain the milk from the diced Salva Cremasco PDO. Sprinkle the flour on the milk and beat well, then add the butter and heat. Bring to the boil stirring all the time. Season with salt and pepper. As soon as the sauce begins to thicken, stir in the Salva Cremasco PDO, lower the heat to the minimum and keep stirring until the cheese melts. Serve the cannelloni with the fondue.