– Fresh egg pasta for lasagna – 200 gr
– Bechamel – 200 ml
– Medium potatoes – 2
– Leeks – 2
– Taleggio – 300 gr
– Grated Parmesan cheese – 60 gr
– Butter – 60 gr
– extra virgin olive oil
– salt and pepper
Wash the potatoes, place them in a saucepan, cover with water and boil them in their skins; Meanwhile, clean the leeks, chop them and let them wilt in a pan with 20 g of butter. Take half, put them in the blender with the bechamel and blend it all. Peel the potatoes and mash with the potato masher, dropping the puree into the pan with the remaining leeks; add salt, pepper, flavor with a sprinkling of nutmeg, stir and cook for a few minutes.
Remove from heat, let the mixture cool, then stir in half of the Parmesan cheese and the Taleggio into small pieces. Blanched for a few moments the rectangles of pasta in boiling salted water to which you joined a tablespoon of oil and drain on a towel.
Place them on the work surface, spread out in the middle of each one a bit of potato stuffing, roll forming as cannelloni and arrange in a buttered pan, arranging them in a single layer.
Veiled the surface with the bechamel and sprinkle with the remaining Parmesan and the remaining butter in flakes. Bake at 200 ° C for 20 minutes.