Stuffed Conchiglioni with Mushrooms, Ham, and Béchamel - Italian recipes by GialloZafferano
Stuffed conchiglioni with mushrooms, ham, and béchamel are a classic holiday first course, a dish that can be prepared in advance.
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Stuffed Conchiglioni with Mushrooms
- Ham
- and Béchamel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.giallozafferano.com.
Ingredients
- Shell pasta 3 cups
- Garlic 2 cloves
- Extra virgin olive oil ½ glass
- Champignon mushrooms 7 cups
- Prosciutto cotto (in one slice to be diced) 4.4 oz
- Zucchini 2
- Grana Padano PDO cheese to grate 1 ¼ cup
- Parsley to chop 2 spoonfuls
- Fine salt to taste
- Pecorino cheese to be grated 1.75 oz
- Butter 3 ½ tbsp
- Type 00 flour 0.4 cup
- Fine salt 1 pinch
- Whole milk fresh 2.1 cups
- Nutmeg to grate to taste
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