share on

Conchiglioni Fillings




Extra virgin olive oil

to taste

Red onions from Acquaviva delle Fonti

1 half


5 leafs

Pachino tomatoes

1 unit

Pachino tomatoes

5 unit

Iodized salt

to taste


to taste


1 sprig

Smoked scamorza cheese

50 grams

Parmigiano cheese

50 grams

Ricotta cheese

100 grams

Semolina pasta

300 grams

first courses from Italy

Conchiglioni Fillings

Conchiglioni Fillings

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Conchiglioni Fillings

First delicious and easy to prepare dish

Conchiglioni Fillings step 1

step 1

Cook the dough in salty boiling water and drain the tooth in the meantime the pasta bakes prepare the sughetto

Conchiglioni Fillings step 2

step 2

In a frying pan put the onion with the oil I had to drank add the tomatoes cut into small pieces salad and basil to bake 10 min

Conchiglioni Fillings step 3

step 3

In the meantime the sauce bakes prepare the filling put in a bowl the ricotta parmigiano parsley salt pepper and a drop of oil and stir

Conchiglioni Fillings step 4

step 4

Once cooked the pasta fill the chestnuts place them on a baking tray with a thin oil sprinkle with a little parmesan and the scumorza cut into thin slices

Loading pic