1Prepare a soffritto with finely chopped onion, adding basil stems and a little chili for a slightly spicy aroma.
2Prepare a soffritto with finely chopped onion, adding basil stems and a little chili for a slightly spicy aroma.
3Prepare a soffritto with finely chopped onion, adding basil stems and a little chili for a slightly spicy aroma.
4Add canned peeled tomatoes to the soffritto, season with salt and plenty of fresh basil, and cook for about 20 minutes; the sauce should be light and not overcooked.
5Add canned peeled tomatoes to the soffritto, season with salt and plenty of fresh basil, and cook for about 20 minutes; the sauce should be light and not overcooked.
6Add canned peeled tomatoes to the soffritto, season with salt and plenty of fresh basil, and cook for about 20 minutes; the sauce should be light and not overcooked.
7Prepare the filling by combining ricotta (preferably Puglian), smoked provola from Agerola, bocconcino, grated Sardinian pecorino, and a generous amount of black pepper.
8Prepare the filling by combining ricotta (preferably Puglian), smoked provola from Agerola, bocconcino, grated Sardinian pecorino, and a generous amount of black pepper.
9Prepare the filling by combining ricotta (preferably Puglian), smoked provola from Agerola, bocconcino, grated Sardinian pecorino, and a generous amount of black pepper.
10Add salami and mortadella to the cheese mixture.
11Add salami and mortadella to the cheese mixture.
12Add salami and mortadella to the cheese mixture.
13If possible, use a meat grinder for the salami and mortadella to achieve a finer texture for the filling.
14If possible, use a meat grinder for the salami and mortadella to achieve a finer texture for the filling.
15If possible, use a meat grinder for the salami and mortadella to achieve a finer texture for the filling.
16Cook the conchiglioni for 6-7 minutes, then immediately stop the cooking by plunging them into very cold, lightly salted water.
17Cook the conchiglioni for 6-7 minutes, then immediately stop the cooking by plunging them into very cold, lightly salted water.
18Cook the conchiglioni for 6-7 minutes, then immediately stop the cooking by plunging them into very cold, lightly salted water.
19Prepare a piping bag with the filling.
20Prepare a piping bag with the filling.
21Prepare a piping bag with the filling.
22Spread some tomato sauce on the base of a baking dish.
23Spread some tomato sauce on the base of a baking dish.
24Spread some tomato sauce on the base of a baking dish.
25Lightly coat the conchiglioni with some of the tomato sauce before filling them.
26Lightly coat the conchiglioni with some of the tomato sauce before filling them.
27Lightly coat the conchiglioni with some of the tomato sauce before filling them.
28Carefully fill each conchiglione with the prepared mixture using the piping bag.
29Carefully fill each conchiglione with the prepared mixture using the piping bag.
30Carefully fill each conchiglione with the prepared mixture using the piping bag.
31Arrange the filled conchiglioni tightly in the baking dish.
32Arrange the filled conchiglioni tightly in the baking dish.
33Arrange the filled conchiglioni tightly in the baking dish.
34Top the filled conchiglioni with more tomato sauce and a light sprinkling of pecorino.
35Top the filled conchiglioni with more tomato sauce and a light sprinkling of pecorino.
36Top the filled conchiglioni with more tomato sauce and a light sprinkling of pecorino.
37Bake in a preheated oven at 170°C for 20-25 minutes, just long enough for the cheeses to melt slightly without gratinating.
38Bake in a preheated oven at 170°C for 20-25 minutes, just long enough for the cheeses to melt slightly without gratinating.
39Bake in a preheated oven at 170°C for 20-25 minutes, just long enough for the cheeses to melt slightly without gratinating.
Ingredients
350 gr Conchiglioni grandi
350 gr Conchiglioni grandi
350 gr Conchiglioni grandi
400 gr ricotta vaccina
400 gr ricotta vaccina
400 gr ricotta vaccina
100 gr salame casareccio
100 gr salame casareccio
100 gr salame casareccio
150 gr mortadella macinata
150 gr mortadella macinata
150 gr mortadella macinata
150 gr provola affumicata di Agerola
150 gr provola affumicata di Agerola
150 gr provola affumicata di Agerola
80 gr pecorino sardo
80 gr pecorino sardo
80 gr pecorino sardo
1 L pomodori pelati
1 L pomodori pelati
1 L pomodori pelati
1 cipolla
1 cipolla
1 cipolla
qb Peperoncino
qb Peperoncino
qb Peperoncino
qb Basilico fresco
qb Basilico fresco
qb Basilico fresco
abbondante Pepe nero
abbondante Pepe nero
abbondante Pepe nero
qb Olio evo
qb Olio evo
qb Olio evo
Equipment
macinacarnesac à pochetegliaforno
Tips
Do not overcook the tomato sauce, it should be light and fresh.
Do not let the dish gratinate in the oven; it should remain creamy inside with al dente pasta.
Use good quality ingredients, especially for the cured meats.