Gluten-free Conchiglioni pasta with a filling of fresh vegetables and cheese
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| Preparation Time | 30 minutes |
| Cooking Time | 20 minutes |
| Passive Time | 10 minutes |
| Servings |
persons
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Ingredients
- 150 g De Tacchi gluten-free conchiglioni
- Extra virgin olive oil
- Salt and pepper
Filling 1
- 1 Handful of Fresh arugula (roquette) salad
- 70 g Greek feta cheese
Filling 2
- 2 Carrots
- 1 form of Fresh ricotta cheese
Ingredients
Filling 1
Filling 2
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Instructions
- Heat up a large saucepan with water to cook the conchiglioni.
- Wash and dry the arugula. Peel and wash the carrots and then chop them finely.
- When the water is boiling, add some salt and throw in the conchiglioni. As they cook it is important to make sure the shells do not become stuck inside each other. A solution to avoid this happening is to add a drop of oil to the water and check every so often to make sure they remain free. If necessary, separate the shells with a spoon.
- Prepare the fillings in two separate bowls. Filling 1: Mix the arugula together with the feta, which can be crumbled by hand, and a little oil. Filling 2: Mix the chopped carrots with the ricotta and a little oil.
- Keep an eye on the conchiglioni, bearing in mind they will normally be ready in about 15 minutes. It is very important to drain them off when they have the right consistency. They must not be too soft to hold the stuffing but not so hard that it would be difficult to chew them when served.
- Once drained, fill half of them with Filling 1 and the rest with Filling 2. Filling can be carried out directly with your hands or otherwise using a spoon.
- Add a sprinkling of black pepper and serve.
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