Preparation of Mushroom and Speck Cannelloni

• Clean the mushrooms with damp paper towels and cut them into pieces.
  In a large pan, heat a few tablespoons of extra virgin olive oil and add the mushrooms.
  After about ten minutes, add salt and cook for another five minutes, then turn off the heat and let them cool.
  Cut the speck into strips.

• Grate the scamorza with a coarse grater.
  In a bowl, combine half of the mushrooms, the grated scamorza, the speck strips, and a few tablespoons of béchamel sauce and mix thoroughly.
  Place each lasagna sheet on a work surface, fill it with a generous tablespoon of the prepared filling placed on one of the shorter sides, and then roll the sheet to form a cannelloni.

• Place a few tablespoons of béchamel sauce in a baking dish and arrange the cannelloni next to each other with the open side facing down in the dish.
  Cover the cannelloni with the remaining béchamel sauce, sprinkle them with the reserved mushrooms, and a generous dusting of grated grana cheese.
  Bake in a preheated convection oven at 392°F for about half an hour, until golden.
  Remove from the oven, let cool slightly, and serve your mushroom and speck cannelloni.

  Chez Bibia