Directions
- 1Prepare a soffritto with finely chopped onion, adding basil stems and a little chili for a slightly spicy aroma.
- 2Add 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.
- 3Prepare the filling by combining ricotta (preferably Puglian), smoked provola from Agerola, bocconcino, grated Sardinian pecorino, and a generous amount of black pepper.
- 4Add salami and mortadella to the cheese mixture.
- 5If possible, use a meat grinder for the salami and mortadella to achieve a finer texture for the filling.
- 6Cook the conchiglioni for 6-7 minutes, then immediately stop the cooking by plunging them into very cold, lightly salted water.
- 7Prepare a piping bag with the filling.
- 8Spread some tomato sauce on the base of a baking dish.
- 9Lightly coat the conchiglioni with some of the tomato sauce before filling them.
- 10Carefully fill each conchiglione with the prepared mixture using the piping bag.
- 11Arrange the filled conchiglioni tightly in the baking dish.
- 12Top the filled conchiglioni with more tomato sauce and a light sprinkling of pecorino.
- 13Bake 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
- 400 gr ricotta vaccina
- 100 gr salame casareccio
- 150 gr mortadella macinata
- 150 gr provola affumicata di Agerola
- 80 gr pecorino sardo
- 1 L pomodori pelati
- 1 cipolla
- qb Peperoncino
- qb Basilico fresco
- abbondante Pepe nero
- 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.
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