To prepare the sauce, melt the butter in a casserole and add the flour to it. Cook for a couple of minutes on medium heat until the roux (mix of butter and flour) is well golden.

Now pour in the milk, stirring with a whisk, and bring to boiling point while mixing every now and then. Season with salt and pepper and a touch of nutmeg. The béchamel should be now ready, creamy, and with no lumps. Remove from the heat and stir in the grated cheese until it melts and blend it if necessary. Set aside and let it cool completely then put it into a pastry bag ready to stuff the conchiglioni pasta.

Now cook the conchiglioni pasta in salted boiling water until al dente following the packet instruction. Don't overcook or they will lose their shape. Drain and let them cool on a large tray without any oil or the filling will slide right out.

Now stuff the conchiglioni with a good dollop of filling using the pastry bag and go ahead to dust well each piece of stuffed pasta with flour, then dip into the seasoned egg wash and coat evenly with the breadcrumbs. For a thicker crust, optionally dip again in the eggs and again crumbs and set aside in the fridge to firm up.

Heat the veg oil and fry the stuffed pasta at about 180 degrees Celsius for about ¾ minutes on medium heat or until well golden all around. Be gentle while mixing them as you don’t want them to burst. The result should be crispy and with a gooey cheesy middle. Sprinkle with sea salt and a little extra grated cheese and serve straight away.