A first course with an easy and quick recipe, Porreca conchiglioni stuffed with ragù represent a mix between tradition and simplicity. With a few ingredients, meat ragù, mozzarella and a handful of parmesan without too many complications, the dish celebrates the typical flavors of our land.
Ingredients
for 4 people
Minced pork 350 gr
Carrot 1
Celery stalk 1
Small yellow onion 1
Dry white wine 150 ml
Tomato puree 700 ml
Fior di latte mozzarella 200 gr
Grated Parmesan cheese 50 gr
Extra virgin olive oil just enough
Butter just enough
Salt just enough
Pepper just enough
Preparation
1 To make the stuffed conchiglioni in the oven, first prepare the ragù: clean the carrot and celery and cut them into small cubes. Finely chop the onion. Wilt the chopped ingredients in a saucepan with 3 tablespoons of olive oil and 1 knob of butter. Then add the minced meat and brown it over a high flame until it has changed color. Add the white wine, let it evaporate over a high flame, and add 500 ml of tomato puree. Add salt, pepper and bring to the boil. Lower the heat and cook for 35-40 minutes or until the ragù has thickened.
2 While the ragù is cooking, dice the mozzarella. Boil the conchiglioni in salted boiling water and drain them halfway through cooking. Leave them to cool on a cloth.
Place 3 tablespoons of tomato puree on the bottom of a buttered baking dish. Stuff each conchiglione with a tablespoon of ragù and a cube of mozzarella and place them one by one in the baking dish, close together. Add the remaining tomato puree, diluted with a little water, letting it run over the bottom. Complete with the remaining mozzarella and sprinkle with grated parmesan.
3 Cover with aluminum foil and cook in a preheated oven at 190° C for 20 minutes, then grill uncovered for 5 minutes or until golden brown.
