Italian
Conchiglioni di Pepe
by cookwithfez · 25.3K subscribers on YouTube
A delicious Campanian dish of stuffed conchiglioni pasta with San Marzano tomato sauce, lemon leaves, and fresh caciocavallo cheese marinated with lemon zest and basil.
Ingredients
9 items- ConchiglioniLarge shell pasta
- San Marzano TomatoesSan Marzano tomatoes, crushed
- Olive OilExtra virgin olive oil
- GarlicGarlic cloves
- 10 pcsLemon LeavesLemon leaves, preferably from the Amalfi coast
- MoscioneFresh caciocavallo cheese, to be marinated with lemon zest and basil
- Lemon ZestGrated lemon zest
- BasilFresh basil leaves, chopped
- SaltSalt to taste
Method
- Cook the conchiglioni pasta in salted boiling water.
- In a pan, heat oil and add garlic. Then add crushed San Marzano tomatoes and cook for about 10 minutes, adding lemon leaves for fragrance.
- Meanwhile, prepare the moscione: mix the fresh cheese with grated lemon zest and chopped basil, let macerate for a couple of minutes.
- When the pasta is al dente, drain and stuff each conchiglione with some tomato sauce and a spoonful of the marinated cheese.
- Arrange the stuffed conchiglioni in a baking dish, add extra sauce and finish cooking over high heat.
- Top with fresh basil and serve.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
