Conchiglione

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Conchiglione

Name: Conchiglione
Prep time: 35 min
Total time: 35 min
Yield: 5 Porções
Ingredients: 30 unit(s) Conchiglione; 80 g Fig in chopped syrup; 80 g Chopped dried fig; 1/2 cup Chopped walnuts; 300 g Ricotta; 2 tablespoon Cream; 0 to taste Salt; 1/2 cup Black pepper; 0 to taste Nutmeg; 100 g Gorgonzola; 400 g Cream or cream; 1 unit(s) Chopped Onion; 0 to taste Salt; 1/2 coffee spoon Black pepper; 2 tablespoon Olive oil; 150 g Grated Fresh Parmesan

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@delirec

🇧🇷Brazil

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View in original language

(Português)

35 min(s)

5 servings

Eliana Scaramal

@feijaonoprato

Ingredients
Recipe

Conchiglione30 unit(s)
Fig in chopped syrup80 g
Chopped dried fig80 g
Chopped walnuts1/2 cup
Ricotta300 g
Cream2 tablespoon
Salt0 to taste
Black pepper1/2 cup
Nutmeg0 to taste
Gorgonzola100 g
Cream or cream400 g
Chopped Onion1 unit(s)
Salt0 to taste
Black pepper1/2 coffee spoon
Olive oil2 tablespoon
Grated Fresh Parmesan150 g

Cook the Conchiglione shells and set aside.
Mix the figs in syrup, dried, chopped nuts, ricotta, cream and season with salt and pepper and set aside.
Open the shell and fill each one and place it in the refractory and reserve.
For the sauce - sauté the onion in olive oil and add the cream or cream or gorgonzola and season with salt, pepper and nutmeg and let this sauce simmer over a white heat until it becomes slightly thick.
Put the sauce over the shells - sprinkle parmesan and take it to warm up in the microwave or oven.
Serve warm with white wine.

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Conchiglione

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