Recipes / First course
Difficulty Medium
20 MIN
In the oven
4 Portions
Partners
1
In a mortar, crush the pink Cannamela berries well. Prepare the béchamel sauce: melt the butter in a saucepan on the stove, add the flour, let it toast without browning, then dilute with the hot milk and broth mixture. Add salt and stir continuously
Cook the béchamel sauce for 10 mins. Flavour the béchamel with the crushed Cannamela pink berries and stir.
2
Spread a layer of bechamel sauce in a baking dish. Place the egg pasta over the sauce, then add more bechamel and lay the courgette slices and the sliced salmon on top. Season with the Cannamela ground ginger and repeat the layers of pasta, bechamel, courgettes, salmon and Cannamela ground ginger. Continue arranging the layers, finishing with a little bechamel.
3
Enrich with a sprinkling of cheese and bake at 200° for 20 mins. Garnish with a few Cannamela pink berries.
