Italian
Conchiglioni di una Volta
by cookwithfez · 25.3K subscribers on YouTube
Large pasta shells filled with a mixture of ricotta, smoked provola, Sardinian pecorino, salami, and mortadella, topped with a light tomato sauce perfumed with basil.
- Difficulty
- medium
Ingredients
13 items- OnionFinely chopped
- Chili PepperA little, dried or fresh
- Basil StemsStems used for flavoring the soffritto
- Peeled TomatoesWhole peeled tomatoes, for the sauce
- SaltTo taste
- Fresh BasilFresh basil leaves for sauce and garnish
- Pugliese RicottaRicotta from Puglia, can substitute with another fresh ricotta
- Smoked Provola From AgerolaSmoked provola from Agerola, can substitute with smoked mozzarella or scamorza
- Pecorino SardoSardinian pecorino, used both in filling and as a topping (lightly sprinkled)
- Black PepperFreshly grated black pepper
- SalamiItalian salami, preferably a good quality one
- MortadellaItalian mortadella
- ConchiglioniLarge shell pasta
Method
- Prepare a soffritto by finely chopping onion and sautéing it with a little chili pepper and basil stems until soft.
- Add peeled tomatoes, season with salt, and add fresh basil. Cook for 20 minutes to obtain a light, not overcooked sauce.
- For the filling, combine Pugliese ricotta, smoked provola from Agerola, a bit of Sardinian pecorino, and a grating of black pepper.
- Add salami and mortadella; for a finer texture, pass them through a meat grinder before mixing with the cheeses.
- Transfer the filling into a piping bag and set aside.
- Cook the conchiglioni pasta in salted boiling water for 6-7 minutes, then drain and immediately plunge into ice-cold water to stop the cooking.
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- With the piping bag, fill each conchiglione with the cheese and salumi mixture, placing them tightly side by side in the dish.
- Cover the filled shells with more tomato sauce and sprinkle a light dusting of Sardinian pecorino on top (do not add extra cheese because the filling already contains cheese).
- Bake in a preheated oven at 170°C (low heat) just until the cheese inside melts, about 10-15 minutes.
- Serve hot and enjoy the blend of flavors.
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)
