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
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