How to do it
Prepare the mixture of ricotta cheese and T&C Tartufata in a bowl, then with the help of a sac à poche fill every cannellone. Put the pasta in a baking tray and cover it with the bechamel sauce and the sliced Parmigiano Reggiano cheese. Put in the oven at 180° C for 20-25 minutes. Wash the chicory and put it with some oil in a pan, cook it slightly and serve it with the dish.
