Conchiglioni with baby spinach, creamy ricotta and pine nuts
Ingredients
(for four people)
24 Conchiglioni Berruto;
400 grams of tender new spinach,
300 grams of creamy ricotta,
100 grams of Parmigiano Reggiano;
1 onion;
fresh basil;
bread crumbs;
salt,
pepper and extra virgin olive oil
Preparation
Clean the spinach. Finely chop the onion and cook over a low heat until wilted. Add a cup of water. Cook the spinach in the pan with the onion which, given its tenderness, will be ready in a few minutes. In this way, by adding 3 tablespoons of EVO oil and salt, they will be browned.
In a bowl, place the ricotta, well drained, 50 grams of grated Parmigiano Reggiano (or any other cheese you wish or even nothing to taste), the coarsely chopped spinach and the pepper.
Meanwhile, cook the Conchiglioni Berruto, drain them al dente and cool them. Fill each shell by placing the prepared mixture and a basil leaf inside. Then arrange them on an oiled or buttered baking tray, sprinkling them with breadcrumbs mixed with Parmigiano Reggiano and a drizzle of EVO oil.
Gratinate in the oven for 15 minutes at 180°, remove from the oven and serve each portion with a spoonful of toasted pine nuts.
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