2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Conchiglions are shells filled with stuffing. They are one of the many types of pasta, but are preferred because they collect enviable amounts of stuffing. And it can always be different.
Conchiglions in our country can be found in some of the big hypermarkets. To prepare them, it is best to get a package (400 g) of the product. Here are some recipes for delicious stuffing for conchiglions:
Conchiglioni stuffed with spinach and nuts
Ingredients: 400 g conchiglon paste, 500 g spinach, 1 bunch fresh basil, 2 cloves garlic, 50 g parmesan, 100 g pine nuts, 30 ml olive oil, salt and pepper to taste.
Preparation: Spinach and basil are cleaned of stalks and withered leaves. Wash and drain well. Garlic cloves are cleaned and finely chopped.
Spinach, basil, garlic, parmesan and half the amount of pine nuts are mixed and put in a blender. Mash gradually, adding 10 ml of olive oil in small doses. The result is seasoned with salt and pepper to taste and put in the refrigerator.
The conchiglions are prepared according to the instructions on the box. Boil in boiling salted water, then drain and allow to dry. Each one is filled with the finished filling. Arrange the conchiglions in a pan greased with a little olive oil. Sprinkle with the remaining olive oil on top and put in the oven for 10 minutes at 180ยบ C.
While the conchiglins are baking, the remaining cedar nuts are baked in a dry pan until golden. Sprinkle the finished products with them while they are hot. They are served immediately.
Conchiglioni stuffed with minced meat
Necessary products: Half a package of conchiglio paste, 400 g minced beef, 1 tsp. tomato juice, 1-2 large cloves of garlic, 2-3 tbsp. oil / olive oil, oregano, black pepper, 1 tsp. sugar, 50 ml white wine, 3 tbsp. soy sauce, 200 g of yellow cheese.
Preparation: Boil the pasta according to the instructions on the package. When it is ready, transfer it to a saucepan with cold water so that it does not stick together. One glass of the water in which it is boiled is preserved.
Heat some of the fat in a pan. Add a little tomato juice and minced meat. Knead well until crushed. When this happens, add the remaining juice, wine, soy sauce and sugar. Stew until the liquid evaporates. Add the spices, mashed garlic cloves and fry for 1-2 minutes.
Remove the pan from the heat. Fill the shells with the prepared filling and arrange them in a baking tray. They are flooded with the water in which the pasta is cooked. Sprinkle with grated yellow cheese on top. Bake in a preheated oven at 200 degrees until golden brown.
Recommended:
Delicious Fillings For Holiday Cakes
Aroma of cinnamon, toast, fluffy bread, delicious turkey - all these tastes lead us to the festive moments with the family at home. For many people, the holidays are the gathering of the family around the table. And it is full of delicacies like holiday sweets and what not.
Delicious Fillings For Holiday Sarma
During the colder months of the year, when the holidays are lined up one after the other, one of the obligatory dishes that are present at the table are sauerkraut. There are many ways to prepare them, and we offer you three recipes. In one there are raisins and walnuts and if you cook them, you will surely fall in love with their taste.
Different And Appetizing Pie Fillings
The pie is a traditional Bulgarian dish that is often present at our tables. Loved by everyone, the pie has many varieties. In this way the tradition is preserved, but at the same time it is renewed - we add new products, remove or replace others.
Appetizing Fillings For Festive Cabbage Rolls
In the season of sauerkraut we present recipes for sauerkraut. If you have a large casserole, you can easily arrange them in it and cook them there, having previously fried the filling. Here are the recipes: Cabbage sauerkraut with bacon Ingredients:
Appetizing Fillings For Dumplings
Dumplings are an integral part of Eastern European cuisine and have become a national specialty of Ukraine, Poland, Slovakia, the Czech Republic and Russia. In their mass version, they are something like pasta crumbs that can be prepared from whatever you want - flour or semolina, and like croutons, are served with soups, salads and main dishes.
