Tag: Conchiglioni

Gratin conchiglioni with pink sauce stuffed with broccoli, to be prepared in advance for a ready and good Sunday lunch – Gordon Ramsay’s version

THE gratin shells, with pink sauce and stuffed with broccoli, they are a first course that is easy to prepare and delicious to serve. a first course that will certainly save you time, which you can dedicate to your guests. You can prepare them in advance, and gratin them, I in the air fryer, when serving them. A dish to also prepare for a family lunch, to the delight of food lovers friarielli, which give a slightly bitter aftertaste. Obviously you can replace the broccoli with spinach, for a more delicate flavour.

Gratin conchiglioni with pink sauce

Ingredients:

14 shells
150 g of ricotta
1 bundle of broccoli
50 g of minced meat
30 g of sweet scamorza
50 g of Parmigiano Reggiano
salt
pepper
100 ml of cooking cream
extra virgin olive oil
150 g of tomato puree

Method:

Start cleaning, washing and cooking the friariellsi, an operation that you can also do the day before. In a pan, brown minced meat, without adding fat, and let it cool,

cut the chopped scamorza. In a small bowl, place the ricotta, a pinch of salt and pepperand add the broccoli, the scamorza,

there minced meat,

mix everything. United too 50 ml of cream, and mix everything together.

In another small bowl, place the tomato puree, keeping a little for the bottom of the pan, a drizzle of extra virgin olive oil, a pinch of salt, and the remaining cream, mix everything together. Cook the conchiglioni in plenty of salted water, finishing cooking five minutes before the time indicated on the package. Pass them under cold water, to stop cooking completely. Fill the shells with the filling prepared previously.

Put the tomato puree on the bottom of the pan, also add a drizzle of oil, place on top stuffed shells.

Sprinkle the shells with pink sauce, and grated parmesan,

let them cook au gratin for five minutes at 200° in an air fryerserve hot.

Read also: Lasagna pie with asparagus, the creamy and delicious first course that can be prepared in a short time, perfect for a family lunch

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 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 Ricotta Ham and Peas Quick and easy recipe – Gordon Ramsay’s version

Conchiglioni Stuffed with Ricotta, Ham and Baked Peas: a perfect first course for Sunday lunch and for holidays. Very easy preparation and effective result. You can also use sausage, minced meat, mushrooms, pumpkin, in short, whatever we prefer. This baked pasta can be made either white (with béchamel) or red (using tomato sauce).

Ingredients for 4 people

30 Conchiglioni
300 gr of ricotta
500 ml of bechamel
200 gr cubed cooked ham
150 gr of peas
150 gr of mozzarella or fior di latte
oil
salt and pepper

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Preparation time: 5 minutes Total cooking: 25 minutes Difficulty: easy

How to prepare baked stuffed conchiglioni

Let's prepare the Béchamel: to read the recipe click here or use 2 ready-made Béchamel 200 ml packs and dilute with half a glass of milk. We add the tip of a teaspoon of nutmeg.
We cook the peas I used the frozen peas), in a little boiling salted water, let them cook for 3-4 minutes (they will complete the cooking in the oven). Drain them and keep them aside, letting them cool.
Cook the conchiglioni in abundant salted water, drain the pasta 3 minutes before the cooking time indicated on the package.
We mix together the ricotta, the peas and the ham cut into cubes, season with salt and pepper
On the bottom of an ovenproof dish spread a few tablespoons of bechamel, fill the conchiglioni with ricotta, add 1 or 2 cubes of mozzarella (or fior di latte) to each conchiglione and place the conchiglioni in the pan with the filling upwards, add a few more tablespoons of bechamel to the surface
In the oven at 200 ° for 12-14 minutes.

We serve the conchiglioni hot. They can also be prepared a few hours in advance and baked if necessary. Those that remain should be kept in the fridge for up to 2 days.