Conchiglioni al Pestato di Borgio Verezzi
Oggi vi presentiamo una deliziosa ricetta direttamente dal programma "Dalla Messa alla Mensa": i Conchiglioni al Pestato. Questo piatto è semplice da preparare e incredibilmente gustoso, perfetto per soddisfare tutta la famiglia.
Ingredienti
500g di conchiglioni
100g di basilico fresco
100g di pecorino siciliano
2 spicchi d'aglio
150g di mandorle
300g di pomodori Pachino
Olio extravergine d'oliva q.b.
Sale e pepe q.b.
Preparazione
- Pestare le mandorle fino ad ottenere una consistenza granulosa.
- Aggiungere i pomodori Pachino pelati e continuare a pestare fino ad ottenere un composto omogeneo.
- Aggiungere il basilico fresco, l'aglio e un pizzico di sale, continuando a mescolare.
- Quando il composto sarà ben amalgamato, aggiungere il pecorino siciliano grattugiato e l'olio extravergine d'oliva.
- Cuocere i conchiglioni in abbondante acqua salata fino a cottura al dente e unirli al Pestato.
- Servire il piatto e gustare!
- Guarnire con foglie di basilico fresco prima di servire.
Condividi
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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