Conchiglioni stuffed in 3 ways
Ingredients
1 pack of conchiglioni pasta
Broad bean, sheep’s milk cheese and mint puree:
400g of broad beans
150g of sheep’s milk cheese
Half a bunch of fresh mint
2 tablespoons of olive oil
salt and pepper
Ricotta, pistachio and rocket puree:
150g of pistachios
50g of rocket
50g of parmesan
10cl of olive oil
salt and pepper
250g of ricotta
Red pepper, feta and basil cream:
1 tin of red pepper in brine
200g of feta
1 bunch of basil
2 tablespoons of olive oil
Salt and pepper
Recipe
Cook and drain the pasta, refresh under cold water and coat with a little olive oil. Fill with the three stuffing mixtures.
Broad bean, sheep’s milk and mint puree:
Blend the cooked broad beans with the sheep’s milk, mint, olive oil, salt and pepper.
Ricotta, pistachio and rocket puree:
Blend the pistachios with the rocket and the parmesan.
Add the olive oil, salt and pepper.
Blend together with 250g of ricotta.
Red pepper, feta and basil cream:
Blend the drained red peppers with the feta, basil, olive oil, salt and pepper.
14/10/2019 17:15:30