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Dried tomato conchiglione

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Dried tomato conchiglione

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@delirec

đŸ‡§đŸ‡·Brazil

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View in original language

(PortuguĂȘs)

Tempo de preparo

20 min(s)

PorçÔes

1 servings

  • Ingredients
  • Recipe
  • dried conchiglione200 g
  • Mashed ricotta1 cup
  • Chopped sun-dried tomato1/3 cup
  • Chopped Onion1/4 cup
  • Minced garlic1 teaspoon
  • Ghee Butter1 dessert spoon
  • Dried Oregano to taste
  • Sea salt to taste
  • White sauce (BĂ©chamel) to taste
  1. For the filling, heat the butter in a skillet and brown the onion and garlic, add the sun-dried tomato, ricotta and mix. Adjust the salt and finish with the oregano. Reserve.
  2. Cook the conchigliones until they are al dente. Rinse in ice water to stop the cooking, drain well and set aside.
  3. Stuff each Conchiglione and place on a platter with the white sauce.
  4. Place in a preheated oven at 200ÂșC and bake for about 10 minutes.

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