Conchiglioni Stuffed Gratines
Component
Conchiglioni: 600 grams
Water: 6 liters
Coarse salt: 42 grams
olive oil: 3 cl
for stuffing
Button mushroom(s): 200 g
Frozen pea(s): 150 g
Shallot(s): 2 whole
Garlic clove(s): 1 whole
Pine nut(s): 60 grams
Dehydrated oregano: 3 pinches
olive oil: 3 cl
Fine salt: 6 pinches
Pepper Mill: 6 turn(s)
for the rest of the recipe
Pecorino: 60 grams
Preparation
1- For pasta
Preheat the oven to 200 ° C (th 7).
Cook the pasta in a large amount of salted water (7 g coarse salt/litre) for about 13 minutes, then sieve. Add a drizzle of olive oil and keep aside.
2- For Stuffing
Grate the pecorino.
Defrost peas by soaking them in boiling water.
Peel the onion and garlic. Chop the onion and then remove the garlic and make a puree. Cut the mushrooms into very small cubes.
Dry roast the pine nuts in a pan.
Combine mushrooms, onions, garlic, peas and pine nuts in a bowl. Add a drizzle of olive oil, salt and pepper, and add the oregano.
Using a spoon, fill in the conchiglioni and place them as they go in the baking dish.
Then sprinkle with grated pecorino and brown in the oven for 10 minutes.
Place the stuffed pasta on a flat plate.
