Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | minuti |
Ingredients
| 200 mL | bechamel Sterilgarda |
| 400 mL | whole milk Sterilgarda |
| 100 g | parmesan grated |
| 2 | zucchini |
| j.e. | parsley chopped |
| 2 cloves | garlic |
| 125 g | baked ham diced |
| 500 g | champignon mushrooms |
| 300 g | conchiglioni |
Prepare this recipe with:
Preparation
- Slice the courgettes
- Cook the sliced mushrooms in the sauteed oil and garlic
- Add the parsley
- Brown the courgettes and add the ham
- Add the milk
- Blend the mixture adding 250 g of bechamel
- Boil the conchiglioni in salted water
- Arrange the conchiglioni in a pan and fill with the blended mixture
- Add the rest of the bechamel to ¼ of the mixture
- Add the second béchamel mixture over the conchiglioni
- Sprinkle with the grain
- Bake in a preheated oven at 180 degrees for 5 minutes
Bring the water to a boil in a pot and add salt. Gradually add the cornmeal, stirring with a whisk. Cook the polenta until it becomes firm. Let it cool, ...
Social Wall