Conchiglioni stuffed with Tartufata, summer truffle sauce
- Easy - 10 Min
- Variety: Truffle
- Difficulty: Easy
- Preparation time: 10 min
- Cooking time: 25 min
- Recipe family: Impress your guests
Recipe offered by Clément Brun
SHOPPING LIST
INGREDIENTS (4 SERVINGS)
- 16 Conchiglioni
- 200 g ricotta cheese
- 100 g spinach
- 50 g pine nuts
- 20 g hazelnuts
- 100 g Borde Tartufata sauce
- A few rocket leaves
- 15 g Parmesan cheese
- Salt and pepper
PREPARATION
- Cook the pasta for around 16 minutes (depending on the instructions on the packet). Set aside.
- Coarsely chop the hazelnuts and pine nuts.
- In a frying pan, reduce the spinach in butter with a pinch of salt.
- Chop the spinach and set aside.
- Prepare the filling by mixing the chopped spinach, ricotta cheese, pine nuts and hazelnuts, Tartufata sauce and grated Parmesan (keep a little to brown the pasta). Season and mix.
- Put the filling into the Conchiglioni. Place in a dish and sprinkle with the remaining Parmesan.
- Bake in the oven for 3 to 5 minutes at 200°C.