Spiced calzone
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Conchiglioni stuffed vegetarian
ingredients
servings
4
Tomato sauce, without salt
250 oz
Extra virgin olive oil
to taste
Iodized salt
to taste
Ricotta cheese
300 oz
Carrots
4 unit
Red onions from Acquaviva delle Fonti
1 half
Mozzarella cheese
3 unit
Grated cheese
100 oz
Crumb, bread soft inside
50 oz
Nutmeg
1 teaspoon
Semolina pasta
500 oz
Garlic
2 unit
White table wine
1 glass
Black pepper
to taste
Butter
100 oz
first courses from Italy - Puglia
Conchiglioni stuffed vegetarian
Conchiglioni stuffed vegetarian
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It is said that eating vegetarian does not taste try these Conchiglioni stuffed vegetarian and there leccherette mustache
preparation
step 1
In a food processor chop the carrots, clean onion and mozzarella.
step 2
We put in a pan the oil and after a few seconds put the carrots and onion, mix well and sprinkle with white wine, after we put a bit of salt and pepper and let cook until al dente.
step 3
In a bowl we put the cottage cheese eggs, cheese, the breadcrumbs and mix well,
step 4
In a small saucepan we put the sauce with oil and two cloves of garlic. The sauce must be very slow let boil for 5 minutes and turn off the gas.
step 5
Meanwhile we boil water with a little oil and put 25conghiglioni, pull al dente and drain well
step 6
When the sauce of carrots and onions are cooked, let's add the cottage cheese, mix well and we are ready to fill Conchiglioni.
step 7
Take a non-stick pan and arrange the conchiglioni, then we put all the sauce.
step 8
In a saucepan put the butter with nutmeg and when it is melted pour it on Conchiglioni, bake at 200 g for half an hour covered, then we remove the aluminum foil and let them still 5min.
step 9
They are eaten piping hot good appetite
