Manicaretti Garisenda
I started preparing this delicious recipe by making the béchamel sauce, a fundamental element that will add creaminess and flavor to the final dish. In a pan, I melted the butter and gradually added the flour, stirring continuously to avoid lumps. After achieving a golden roux, I began to add the warm milk, continuing to whisk to obtain a smooth and homogeneous consistency. I let the sauce simmer on low heat, adding salt, pepper, and a pinch of nutmeg, which will enhance the flavors.
Once the béchamel sauce was ready, I poured half of it into the bottom of a baking dish, creating a creamy base for the lasagna rolls. I cooked the tortellini according to the package instructions and decided to cook them a little less to maintain their al dente texture. After just 3 minutes, I drained the tortellini and mixed them with ricotta, an ingredient that will give them a touch of finesse and a rich taste. I divided this mixture into six equal portions, thus preparing each roll.
The next step was to prepare the lasagna sheets. I chose fresh sheets that did not require blanching, which simplified the process. I placed a slice of prosciutto cotto on each sheet, followed by a portion of tortellini with ricotta. Carefully, I rolled each sheet, forming tight rolls, which I neatly arranged in the baking dish with the béchamel sauce.
After finishing assembling all the rolls, it was time for the fresh cream. I mixed it with the remaining béchamel sauce, creating a creamy composition that I generously poured over the rolls in the dish. To finish this dish, I added grated cheese 'in a rain' on top, which will melt and form a delicious crust during baking.
I placed the dish in the preheated oven at 180 °C and let it bake for about 25-30 minutes. It is important to watch the baking process, as we want to achieve a gratin appearance with a golden hue that will make the dish look appetizing. After removing the dish from the oven, the enticing aroma that spread throughout the kitchen was simply irresistible. I let the dish cool slightly before portioning it, to allow the sauce to set and provide an unforgettable culinary experience.
Ingredients: For 6 people, a tray of 33 cm * 20 cm, 6 sheets of lasagna of 27*15 cm, 300 g of tortellini, 6 slices of cooked prosciutto, 150 g of ricotta. For béchamel sauce, 1/2 l of milk, 1 tablespoon of flour, 1 tablespoon of butter, a pinch of salt, 125 ml of fresh sour cream (you can use up to 250 ml), 50 g of grated parmesan or grated Grana Padano cheese.
