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Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

conchiglioni stuffed with sauce


conchiglioni stuffed with sauce

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

  • conchiglioni 250 g
  • tomato puree 700 ml
  • bechamel 500 ml
  • minced veal meat 300 g
  • minced pork 300 g
  • onions 130 g
  • grated parmesan 60 g
  • carrots 120 g
  • white wine 150 ml
  • water 150 ml
  • extra virgin olive oil 2 tablespoons
  • basil
  • fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

conchiglioni stuffed with sauce

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Cheesecake fit, the healthy and light recipe – Gordon Ramsay’s version

Cheesecake fit, the healthy and light recipe


Simple, easy, delicious, beautiful to look at and above all healthy… what more do you want from this fit cheesecake ideal for breakfast?

You know the dry ones whole wheat tiles who look at you in the pantry and who perhaps your nutritionist recommended for breakfast as a source of carbohydrates? You really don’t know how to please them and so naturally you find them dry and unmanageable?

Today I give you the advice of the century!

Thanks to their high fiber content, they absorb liquids very well and swell, creating a well-hydrated mixture that is wonderfully mouldable but very firm and compact. This is why all you need to do is break them into pieces, wet them with water (or sweetened vegetable milk if you don’t like bitter tastes in fit recipes) and then level the mixture obtained and press it well on the bottom until it forms a perfect base for our cheesecake.

Things to know for the perfect fit cheesecake

For this cheesecake I used la. as a topping berry jam but if you want to personalize it you can either choose another flavor of jam or opt for a hazelnut, pistachio cream and so on. Be careful though, if they are not sugary, add some honey or maple syrup to the yogurt! However, the process will remain unchanged regardless of the personalized topping you choose!

We start from the base of Greek yogurt and spreadable cheese, half of which will be added and leveled on the base, we will customize the other half as we prefer (as I explained earlier) and mix well until we create a cream that is no longer white but colored. You will see that this will create a nice color contrast when the cheesecake is finished! Now let’s add it to the previous layer and level.

To finish we roll out a light veil of the topping used to give the flavor of our cheesecake (I used the berry jam) on the layer of colored yogurt and here it is ready!

You can either let it rest in the fridge for a few hours or enjoy it at the moment, I assure you it won’t make a difference. This is why it is my favorite breakfast in spring-summer: it is quick, you can make it on the spot and enjoy it immediately afterwards.

I highly recommend you try using your tiles this way because this breakfast really makes your day. Let us know and… see you next recipe, PocoFood friends!

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