Pasta Berruto

Pasta Berruto
Conchiglioni Ripieni

Filled Conchiglioni

Abundant rations, sublime #PastaYourWay delicacies

VIDEO RECIPE by Deborah Lumachi

Ingredients

Ingredients (4 people)

250 g of conchiglioni Berruto 1881

For the ragù

2 carrots

1 rib of celery

1 onion

1 clove of garlic

1 sprig of parsley

1 vegetable nut

150 g of ground beef

100 g of minced pork

1 sausage

500 l of tomato sauce

½ tube of concentrated tomato

1 glass of red wine

Extra virgin olive oil / salt / pepper to taste

For the bechamel

2 tablespoons of flour type 00

60 g of butter

Nutmeg and salt to taste

For the stuffing

300 g of frozen spinach

500 g of cottage cheese

50 g of grated Parmesan

1 egg

1 tablespoon of breadcrumbs

1 mozzarella

Salt / pepper / nutmeg to taste

Preparation

  • Chop all the smells with the blender
  • Pour a little extra virgin olive oil into a non-stick pan (large), then add the blended herbs, salt, pepper and 1 nut
  • Fry everything over low heat for a few minutes.
  • In a bowl, mix the minced meat with the sausage
  • When the smells are browned, add the meat mixture obtained and the concentrated tomato, then brown everything with the addition of the wine
  • Let it evaporate and add the tomato puree
  • Cook for 3 hours over low heat, stirring occasionally with a wooden spoon
  • Once the ragù is ready, prepare the conchiglioni: thaw the spinach and chop coarsely
  • Put them in a bowl with the ricotta, egg, breadcrumbs, then add enough salt, pepper and nutmeg and mix everything until you get a homogeneous mixture
  • For the béchamel, melt the butter with a little salt in a non-stick pan, then remove it from the heat and add the flour, then put it back on the heat and let it brown for a few minutes. continuing to mix and gradually adding the milk until it comes to a boil, then let it cool
  • Cook the pasta in salted water for 8 min., Drain and pass it in cold water
  • Stuff the conchiglioni with the ricotta and spinach mixture
  • Spread a little béchamel on a non-stick pan, then place the stuffed conchiglioni on top and, between one conchiglione and another, put the diced mozzarella
  • Cover the surface with a pour of the remaining béchamel, then pour the sauce over it, finally sprinkle the grated cheese
  • Bake everything in a pre-heated oven at 200 ° C for 30 min. and let it rest for a while before serving
500 gr
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500 gr
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1 spiga
500 gr
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500 gr
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500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
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500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
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1 spiga

Offerta

500 gr
1.70
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1 spiga
250 gr
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1 spiga
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