Tag: Conchiglioni

Conchiglioni with calamari, peas and potatoes, a journey through Mediterranean flavours – Italian cuisine reinvented by Gordon Ramsay

Native to the Italian coastal regions, conchiglioni with calamari, peas and potatoes they know how to conquer even the most demanding palates. The first step in making this tasty recipe is represented by cleaning squidfollowed by careful preparation of potatoes, cut into uniform cubes. The slow and controlled cooking of Stewed Calamari it allows them to absorb the flavors of the added aromas, creating a rich and enveloping flavor base. Finally, peas, with their natural sweetness, are added strategically during the final stage of preparation, preserving their consistency and ensuring a pleasant explosion of flavor in every forkful. The combination of all these expertly dosed elements creates a harmonious balance between sea and land, offering a first course of fish original and elegant. Follow ours tasty recipe and you will bring a masterpiece to the table!

How to prepare conchiglioni with pumpkin and zola: the recipe – Italian Cuisine

Do you think of a tastier combination for autumn? Here are the tips for cooking this first course and serving it in a simple but elegant way

Pumpkin and zola. Do you think of a tastier pairing?
This baked pasta botched and full of flavor is, in our opinion, the celebration ofAutumn.
It is the perfect first course for a family Sunday lunch, easy to prepare and with guaranteed success.

Great pasta to fill

The particular thing about this recipe is the pasta that is stuffed with a pumpkin and cheese filling.
It is dry and large format pasta like i conchiglioni that we propose that you can however replace if you prefer with i paccheri or other.
To fill the pasta to perfection just cook it a little, just a few minutes, drain it and then stuff it when it is very al dente and still compact. Will continue and complete the baking in the oven.

An autumn filling

We chose the pumpkin as the main ingredient of this first course because it is the vegetable that most represents this season.
Choose one pumpkin variety tasty and not too watery, for example a classic Mantuan, and cook it in a pan. You can also opt for baking, but it would be a little sweeter.
As for cheeses, zola and mascarpone they are a winning mix of creaminess and taste and blend perfectly with the sweetness of the pumpkin.

The recipe for conchiglioni with pumpkin and zola

Ingredients

300 g of conchiglioni
700 g of pumpkin
300 g of gorgonzola
200 g of mascarpone
1 onion
salt and pepper
extra virgin olive oil
100 g of béchamel
a knob of butter
grated Parmesan cheese

Preparation

Cut the pumpkin into cubes and cook it in a pan with the onion and oil.
Mix it with zola and mascarpone and season with salt and pepper.
Throw the conchiglioni into boiling water. Drain al dente and fill them with the pumpkin mixture.
Place them in a buttered baking dish.
Sprinkle with béchamel and Parmesan cheese and bake for 20 minutes at 200 °.

How to serve the dish

To serve this pasta you have two options: one very classic baking dish or some delicious ones single portions in cocotte.
In any case, choose simple accessories, but at the same time elegant because it is also always a first to be offered on special occasions.
We suggest you take a look at the proposals of Cà per Iper La grande i.

Recipe Conchiglioni stuffed, turnip tops and crunchy bread – Italian Cuisine

Ingredients

700 g turnip tops
1 pc slice of homemade bread
20 pcs conchiglioni of durum wheat
2 pcs avocado
1 pc lemon
Grated Dop Parmesan Cheese
fresh chilli
garlic
flaked almonds
cherry tomatoes in oil
anchovies in oil
extra virgin olive oil
salt
pepper

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the recipe of stuffed conchiglioni, turnip tops and crispy bread, monddate the turnip greens and blanch them in plenty of boiling salted water for 2 minutes. Boil the conchiglioni in salted water, drain them al dente and cool them. Peel the avocados, cut them into pieces and blend them with the lemon juice, 2 tablespoons of grated Parmesan, a pinch of salt and freshly ground pepper. Transfer the mixture into a pastry bag and stuff the conchiglioni. Remove the crust of the homemade bread, cut it into small pieces and toast it in a pan with a little oil for 2-3 minutes, until it is golden and crunchy. Heat 5-6 tablespoons of oil in a frying pan and season with some chilli pepper, a couple of anchovies and 1 clove of crushed garlic with the peel. Arrange the turnip greens in a baking pan lined with baking paper and season with a couple of tablespoons of flavored oil. Place the stuffed conchiglioni on top, sprinkle with toasted bread, 2 tablespoons of grated Parmesan, a handful of flaked almonds, season with the rest of the flavored oil and bake at 190 ° C for 10-12 minutes. Take the conchiglioni out of the oven, place them on the plates, complete with small pieces of cherry tomatoes in oil and serve.