John Myers
Pasta: Conchiglioni Ripieni
The perfect pasta: conchiglioni ripieni recipe with a picture and simple step-by-step instructions.
- 20 piece Mussel noodles, great
- 200 g Mushrooms brown
- 50 g Butter
- 200 g Mixed forest mushrooms, frozen stock
- 2 piece Shallots
- 50 g Bacon
- 2 piece Spring onions
- Pepper and salt
- 50 ml Cream 30% fat
- 100 g Gratin cheese
- Cook the pasta in enough salted water.
- Lubricate a baking dish with butter and put the cooked pasta in it.
- For the filling, first peel the shallots and cut them into small cubes together with the bacon.
- Melt the butter in a pan and fry the shallot and ham cubes in it a little. Now add the frozen mushrooms and sweat them. Finally, add the chopped mushrooms.
- Cook the mushrooms while stirring, season with salt and pepper, stir in the cream and add the spring onions, cut into rings.
- Now fill the pasta with this mixture and bake for about 30 minutes at 180 degrees. Now spread the cheese on top and put it back in the oven until the cheese has taken on color.
- Arrange the filled pasta on preheated plates and enjoy with a salad and a good glass of red wine (Meraner Küchelberg).
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