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Conchiglioni n.313 stuffed with burrata cheese, vegetables, bread, almonds, parsley and creamy of Taggias olive

RECIPES LA MOLISANA


Conchiglioni n.313 stuffed with burrata cheese, vegetables, bread, almonds, parsley and creamy of Taggias olive

 
PREPARATION
DIFFICULTY
Medium

INGREDIENTS:

  • Conchiglioni n.313 La Molisana   n.5-6 pieces
  • Burrata pugliese   400g
  • Olives   200g
  • Zucchini   150g
  • Bread cassetta   100g
  • Vegetable broth   70 dl
  • Grana Padano cheese   60g
  • Almonds   50g
  • Base of potato   50g
  • Parsley   50g
  • Spring onion   40g
  • Fresh butter   30g
  • Sundried Tomato   30g
  • Garlic   to taste
  • Salt   to taste
  • Thyme   to taste

INSTRUCTIONS:

Make wilt the onion with the garlic and sun dried tomatoes, add zucchini , and focus very much alive cook for 3 minutes. Remove from heat, stir in parmesan and thyme.

Mix the bread cassetta with parsley and almonds to obtain a very green blend.

Leave in hot broth the olives for about 30 minutes, then pass them to the blender with the base-potato and fresh butter until creamy.

In boiling salted water cook the Conchiglioni 313, drain it al dente and fill them with their compound, burrata and zucchini.

Complete the bread and sprinkle with green almonds and parmesan cheese and grill for a few minutes. Finally, arrange on dish 5 Conchiglioni per person, cover (not to exceed the dose) with creamy black olives.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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