Stuffed conchiglioni (large shells)

Stuffed conchiglioni (large shells)
Stuffed conchiglioni (large shells) 5 1 Stefano Moraschini

Instructions

03475 STUFFED CONCHIGLIONI (LARGE SHELLS) 4 PERSONS INGREDIENTS pasta conchiglioni (large shells) 28 (180 g), 600 g of flakes of milk, a sprig of Rosemary, marjoram and Mint, 3 cloves garlic, 6 Tablespoons extra virgin olive oil (70 g), 350 g of tomato sauce (320 g), 1 teaspoon of vinegar, salt.

Cook PROCEDURES, a little al dente pasta in boiling salted water, drain well and set aside to cool.

In a terrinetta pour milk flakes and add herbs and garlic finely chopped and three tablespoons of oil.

Stir carefully.

Fill each conchiglione with this mixture and arrange, mano a mano, in a tray.

Blend the tomato pulp with vinegar and oil.

When serving veiled the bottom of the plates with the tomato sauce and sprinkle over seven each conchiglioni (large shells).

Stuffed conchiglioni (large shells)

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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