Baked cannelloni with sturgeon, artichoke and Cru Sturgeon Bottarga

A refined, original first course that brings out every nuance of caviar. Baked cannelloni with sturgeon, artichoke and Cru Sturgeon Bottarga combine delicacy, savouriness and elegance in a recipe of exclusive flavour.

Ingredients

• 6 sheets of fresh pasta (10 x 6 cm)
• 300 g fresh milk
• 15 g butter
• 15 g flour
• 40 g Parmigiano Reggiano
• 60 g Cru Smoked Sturgeon
• Cru Sturgeon Bottarga, to taste
• 1 artichoke
• Fresh parsley, to taste
• Salt, to taste
• Pepper, to taste
• Extra virgin olive oil, to taste

Method
Preparing the artichoke
Trim the artichoke, removing the tougher leaves and the stem. Cut it in half and remove the hairy choke. Slice it finely and braise in a pan with a drizzle of extra virgin olive oil, salt, pepper and chopped parsley. Add a glass of water and continue cooking until completely tender. Leave to cool.

Preparing the béchamel
Melt the butter in a small saucepan and add the flour, stirring continuously until you have a smooth roux. Cook for about 3 minutes over medium heat, then leave to cool completely. Meanwhile, bring the milk to the boil with a pinch of salt. Stir the cooled roux into the hot milk, mixing thoroughly to prevent lumps from forming. Cook until the béchamel is smooth and velvety. Adjust the salt and finish with a generous grating of Cru Sturgeon Bottarga.

Assembly
Fill each sheet of pasta with béchamel, diced Cru Smoked Sturgeon and a few pieces of artichoke. Roll up gently to form the cannelloni. Coat the base of an ovenproof dish with a spoonful of béchamel, lay the cannelloni in it and cover with the remaining sauce. Finish with a generous, even grating of Cru Sturgeon Bottarga and Parmigiano Reggiano. Bake in an oven preheated to 170°C for about 20 minutes, until evenly golden and gratinated.
Serve hot.