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Ingredients

• 8 oven-ready cannelloni
• 30 ml (2 tbsp.) butter
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 450 g (1 lb) minced veal
• 250 ml (1 cup) Ricotta
• 60 ml (4 tbsp.) L'Ancêtre Parmesan, grated
• Chives, chopped to taste
• Fresh basil and oregano to taste
• Sea salt and ground pepper to taste
• 125 ml (1/2 cup) Le Gré des Champs or another firm cheese, grated

Assembly of the cannellonis

Cook the shallot and garlic in butter. Add minced veal and cook until it loses its pink colour. Add salt and pepper and simmer 10 minutes. Let cool. Add Ricotta, L'Ancêtre Parmesan and herbs. Stuff the cannelloni.

Béchamel sauce

• 45 ml (3 tbsp.) flour
• 60 ml (4 tbsp.) butter
• 250 ml (1 cup) milk
• 250 ml (1 cup) water
• 375 ml (1 1/2 cup) veal or chicken stock
• 60 ml (1/4 cup) rehydrated wild mushrooms (boletus, shiitake, etc.)
• 15 ml (1 tbsp.) fresh chives, finely chopped

Preparation of the béchamel

Soak mushrooms in 250 ml (1 cup) of water. Keep the steep water. In a frying pan, sauté mushrooms in a little butter. Set aside to go with the dish when ready.

Melt butter in a saucepan. Incorporate the flour until sauce is consistent. Add milk and whisk until thickened. Add veal (or chicken) stock, mushrooms, mushroom steep water and chives.

Final assembly of the cannellonis

Put a little béchamel sauce with wild mushrooms in a 3 L (9-in. X 13-in.) dish. Place the stuffed cannelloni. Pour remaining sauce and add the Le Gré des Champs. Bake for 45 to 50 minutes, then broil.

Serve with asparagus and the sautéed mushrooms.