Recently, my big shell noodles are more often encountered in blogs. Whether it's at Arthur's daughter , or Mestolo . All of them have taken the fiddly job up, places the filling of the Conchiglioni with it.
So I agree with him. Abundance but not with spinach and refrains from Parmesan Sösschen. For me there is an original creation (set for 4 people) with zucchini, minced meat and tomato sauce, which I used to have like cannelloni filled.
tomato sauce --- ---
1 onion 1 clove garlic and cook glassy, Deglaze with a good shot red wine and 1 tablespoon tomato paste give it. By pouring
500 ml Tomatenpassata . Strong, salt, pepper and allspice Espelette spice 1 pinch of sugar . simmer on low heat - for me it takes 1.5 hours to correct the consistency.
20 minutes before use a branch thyme, rosemary and some finely chopped basil leaves give it.
--- For the filling of the Conchiglioni ---
400 g ground beef in 1 tablespoon olive oil brown crumbly, with a dash of red wine . deglaze 2 tablespoons tomato paste and 2 tbsp tomato sauce give it. 2 small zucchini
chop finely (or chop with the machine can be) subsets, and with salt, pepper, Italian Herbs season properly. Especially with more hack everything - otherwise the whole thing quickly becomes tasteless.
the lukewarm mass I refine with 1-2 tablespoons Parmesan cheese and (alternatively ricotta) - good for binding, flavor, and hips. Important: The filling must not be too runny!
g In the meantime, 250 Conchiglioni Gently boiling water and cook according to package directions - the pasta should still have some bite.
I have carefully lifted the ladle from the water, because They quickly get cracks and can not be filled. Ultimately you have been purchasing make sure that does not stop the huge pasta - preferably similar to handle eggs ;-)
Fill a baking dish with tomato sauce. The Conchiglioni carefully fill with the mixture, put on the sauce - and sprinkle on your taste with a little Parmesan.
at 150 degrees about 15 - cook for 20 minutes in the oven and enjoy. With us from there salad with balsamic dressing to it. And certainly not the last time!
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