Filling: Drain and mince the dried tomatoes, chop the
If you have big slivers, cut in a half, add salt and black pepper. Place some filling on the slivers then close them to form parcels. To form parcels, help yourself with wooden skewers and then bread the obtained parcels with the cornstarch. Oil the parcels and brown them on both sides. Taste, add salt and black pepper if needed and complete the cooking adding Trevalli UHT béchamel. If the cooking stock is drying too much, pour some hot water in. Decorate with parsley and serve.
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