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Tempo de preparo

35 min(s)


5 servings

Eliana Scaramal

  • 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
  1. Cook the Conchiglione shells and set aside.
  2. Mix the figs in syrup, dried, chopped nuts, ricotta, cream and season with salt and pepper and set aside.
  3. Open the shell and fill each one and place it in the refractory and reserve.
  4. 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.
  5. Put the sauce over the shells - sprinkle parmesan and take it to warm up in the microwave or oven.
  6. Serve warm with white wine.

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