Conchiglioni Pasta
Start by preparing the béchamel sauce. Melt the butter in a saucepan over low heat, then add the flour and stir until a smooth paste forms.
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Ingredients
- 400 g salt cod, skinless
- 800 g pumpkin
- 1 garlic clove
- fresh parsley to taste
- salt
- black pepper
- 150 g cashews
- Parmigiano Reggiano grated to taste
- 100 g butter
- 100 g all purpose flour
- 1 l milk
- nutmeg and salt
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