Cannelloni with white ragù | The recipes of AIA
A perfect dish for Sunday family lunch. Discover all the secrets of cannelloni with white ragù and béchamel
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Ingredients
- 600 g AIA Trito & Co.
- 1 stalk of celery
- 2 carrots
- 1 onion
- 50 g of champignon mushrooms
- 2-3 sage leaves
- 1 clove of garlic
- 1 glass of white wine
- 50 g of flour
- 50 g butter + more for the baking dish
- 750 ml of milk
- Nutmeg to taste
- 50 g of Parmesan
- 300 g of fresh egg lasagna
- 200 g of mozzarella
- 2 tablespoons of extra virgin olive oil
- Salt
- pepper
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