Tag: shells

Sweet Shells – Sweet Shells Recipe – Italian Cuisine

The idea came from the Facebook group of 's recipes, where I saw them made with various types of dough, from the one for the soft-based tart to the classic shortcrust pastry. The filling also lends itself to different variants, ricotta mousse, nutella or chantilly cream.
Girls, these sweet shells they are too cute, my daughter said they are the little mermaid Ariel's sweets, try them too to amaze your little ones and bring the Summer to the table 🙂

Start whipping the eggs with the sugar.
Once you get a clear and frothy mixture, add oil, milk, flour and baking powder, and vanilla.

Spread the mixture into 8 well buttered shell molds and bake for about 20 minutes in a preheated convection oven at 180 ° C, then cool.

Whip the cream, very cold in the fridge, then add a few drops of blue food coloring and mix gently, so as not to disassemble it.

Assemble the sweets, combining the shells 2 to 2 with a little cream in the center, leaving the upper shell a little detached, so as to show the filling well (if you have difficulty, add the shells with a toothpick).

The sweet shells are ready: place a sugared almond in the center of the filling and serve.

Baked pasta shells – Italian Cuisine

A typical dish of traditional Italian cuisine, perfect for Sunday lunch. Here's how to prepare delicious baked pasta shells

At Sunday lunch there are dishes that are real must-haves: le lasagna, i stuffed cannelloni, but also the baked pasta, that is, pasta "pasticciata" with meat sauce and then au gratin in the oven. Real delicacies!

A much more scenic variant, but equally tasty are the baked pasta shells, or conchiglioni stuffed with meat sauce and stringy cheese.

Do you want to impress your guests with this inviting single dish? Below we provide you with the recipe complete with ingredients and procedure, while in our gallery we give you some suggestion for variations to try.

Baked pasta shells: the ingredients

To prepare the baked pasta shells, you need: 300 g of conchiglioni, 600 g of tomato sauce, 30 g of Parmesan cheese, 60 g of golden onions, 125 g of minced pork, 400 g of cow's ricotta, 1 egg , 125 g of ground beef, 250 g of mozzarella, 45 g of red wine, salt and pepper to taste, extra virgin olive oil to taste, 1 clove of garlic.

Baked pasta shells: the process

Let's start by preparing the sauce. Chop the onion finely, then fry it in a pan with a drizzle of oil. Add the tomato sauce, salt to taste and then cook on a low flame for about 40 minutes, covering with the lid. If the sauce dries too much, add some water. Meanwhile, cut the mozzarella into 7 thin slices; the remaining part, cut it into cubes.
Now it's up to meat: in a pan brown the garlic clove in a drizzle of extra virgin olive oil, then add the two types of ground beef. Brown them, letting the bottom dry, but without making the meat stick.
Meanwhile, put the pasta water on the fire and bring to the boil. Once the meat sauce is dry, blend with the red wine, season with salt, thicken the liquids and turn off the heat.
Boil the conchiglioni, or rather drain them halfway through the cooking time. Put them in a pan, finish cooking them with a little oil, then put them on a tray, leaving them to cool.
Now it's up to stuffed: in a bowl add ricotta, diced mozzarella, meat, grated Parmesan cheese, beaten egg, salt and pepper. Stir until you get a mixture with which you will have to go to fill each shell.
In a baking dish, place a first layer of tomato sauce, then stuff the conchiglioni and place them on the tomato base. Once the surface is completed, veil the conchiglioni with other tomato sauce, garnish with mozzarella slices, other grated Parmesan cheese and a sprinkling of pepper. Preheat the oven to 220 ° C and bake for about 20 minutes. Serve hot.

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Puff pastry shells – Italian Cuisine

Unroll the puff pastry and cut small pieces large enough to cover the shells.
Brush the outer part of the oil shells, then place the pieces of dough on top, shaping them on the shells.

Brush with a little milk, then cook for about 5-6 minutes in a convection oven preheated to 200 ° C.
Remove from the oven and let it cool completely before removing them from the shells, so that they do not break.

The puff pastry shells are ready: I have stuffed them with rocket, shrimp and goat cheese.