Conchiglioni pasta filled with meat and vegetables with tomato and Pecorino Romano PDO sauce
Ingredients | Serves 10
Preparation method
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Blanch the conchiglioni pasta in boiling salted water for about 3 minutes, then blast chill them in iced water.
Cut the vegetables brunoise-style. Sauté the onion, carrots and celery, add the minced meat and red wine, add the courgettes, finish cooking and season with salt and pepper.
Put everything in a mixing bowl and add a white base sauce prepared in the same way as a classic béchamel sauce, the Parmesan cheese, the chopped parsley and mix everything well. Put the filling into a piping bag and fill the conchiglioni.
Arrange the portioned conchiglioni on a baking tray, sprinkle with Parmesan cheese and drizzle with extra virgin olive oil. Bake at 165°C with 40% humidity for about 9 minutes.
In the meantime, pour the Pomodoretta tomato pulp into a small saucepan, bring to the boil, remove from the heat and flavour with fresh basil. Pour the Armonia di Pecorino sauce into a bowl, cover with cling film and heat in the microwave oven.
Once the conchiglioni are cooked, arrange them on the serving dish and top with the warmed Pomodoretta tomato pulp and Armonia di Pecorino cheese sauce.
Garnish with salad greens and serve.
Prepared with ROBO products
Altre deliziose idee per te
25 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
