|
Conchiglioni Pasta with cheese, porcini mushrooms and friarielli cream
|
|
|
|
|
Ingredients for 4 people |
- 200g “conchiglioni” cut pasta
- q.s. Saffron, Ground (Top Quality)
- 300g Sliced Sautéed Porcini Mushrooms "C’Era Una Volta"
- 50g ricotta cheese
- 50g Four Cheeses Sauce
- 50g potatoes
- 20g shallot
- 50g Crem-A-Poche Turnip Tops "Friarielli"
- q.s. grated Parmigiano Reggiano
- q.s. Extra-Virgin Olive Oil
- q.s. salt and pepper
|
|
Method
-
Cook the “conchiglioni” pasta in salted water with saffron powder.
-
To make the friarielli puree, sauté the shallot in olive oil. Add the diced potatoes and water, and cook until the potatoes are soft.
-
Add the friarielli cream and blend until smooth, adjusting the texture if needed. Season with salt and pepper.
-
Mix the ricotta with the four-cheese cream. Stuff the “conchiglioni” pasta with the cream and the sautéed porcini mushrooms, then sprinkle them with Parmigiano Reggiano.
-
Bake at 150°C (300°F) for a few minutes.
-
Serve the dish on a bed of friarielli cream and garnish with fresh aromatic herbs.
|
|
Products in this recipe
|
 |
Saffron, Ground (Top Quality) |
|
 |
Sliced Sautéed Porcini Mushrooms "C’Era Una Volta" |
|
 |
Four Cheeses Sauce |
|
 |
Crem-A-Poche Turnip Tops "Friarielli" |
|
 |
Extra-Virgin Olive Oil |
|
|
|
