Cannelloni filled with mushrooms and Taleggio PDO served with Salva Cremasco PDO cheese fondue

taleggio cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella

Low-fat cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

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

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens