Sorrentina Stuffed Conchiglioni
Pasta
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Cook Time
1 h 30 min
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
Conchiglioni alla sorrentina, a classic of Italian cuisine, which delights with a savory filling of minced meat, ricotta and fiordilatte. I especially like to make this dish when I have guests because it is easy to prepare and is always an eye-catcher. The combination of the creamy filling, the fruity tomato sauce and the melted cheese is simply irresistible. A perfect dish for a cozy evening with friends or family. Preparation with the Thermomix® is very easy and saves time, so you can fully concentrate on enjoying it. Enjoy your meal!
Ingredients (11 ingredients)
-
Conchiglioni
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Sheep's milk ricotta
-
Tomato sauce
-
Minced pork meat
-
Eggs
-
Fiordilatte
-
Parmigiano Reggiano
-
White wine
-
Extra virgin olive oil (EVO)
-
to taste Salt
-
to taste Black pepper
Preparation (7 steps)
Prepare minced meat
Heat a little extra virgin olive oil in a pan. Brown the minced pork in it, deglaze with white wine and cook until done. Remove from heat and let cool.
Prepare filling
Place the eggs in the mixing bowl and mix for 10 sec/speed 4. Add the fried minced meat, grated hard cheese, diced fiordilatte and the creamy ricotta. Season with salt and pepper and mix for 20 sec/speed 3.
Fill conchiglioni
Fill the conchiglioni with the prepared filling. Grease a baking dish with butter.
Bake conchiglioni briefly
Place the filled conchiglioni in the baking dish and bake in a preheated oven at 200°C for 5 minutes.
Cover with sauce
Remove the conchiglioni from the oven, sprinkle with grated hard cheese and completely cover with tomato sauce.
Bake until done
Reduce the heat to 160°C and bake the conchiglioni for another 30 minutes.
Serve
Remove the conchiglioni from the oven and serve with fresh basil leaves and extra hard cheese.
Finished cooking? Great! 🎉
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Created by
Giulia Colombo
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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