Stuffed Conchiglie with Ricotta
This recipe comes from Lazio cuisine, which is usually very simple but equally tasty. The ingredients for the "ricotta stuffed shells" are easily found.
Servings: 4 persone
Ingredients
- 300 gr Ridged conchiglie
- 200 gr Ricotta sheep milk, fresh
- 200 gr Tomato pulp
- 100 gr Little peas young, shelled
- 50 gr Pancetta
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Wild fennel wild
- 60 gr Pecorino grated
- qb Salt
- qb Pepper
Instructions
- Cook the conchiglie in boiling salty water.
- Drain al dente and cool in ice water for a few minutes.
- Fill with salted ricotta and pepper.
- In a saucepan with a tablespoon of oil, sauté the pancetta cut into fine strips.
- Add the tomato pulp, young peas, and wild fennel.
- Add salt and pepper, then cook over low heat for about 10 minutes, stirring occasionally.
- Add the conchiglie to the saucepan, letting them flavor for one or two minutes.
- Arrange on individual plates, sprinkle with pecorino, and drizzle with some remaining oil. Serve immediately.
