Konkilyoni – the huge pasta in the form of shell macaroni products intended for a farshirovaniye. This traditional Italian product can be combined with various stuffings – from meat to fruit, preparing from it both main courses, and desserts.
Konkilyona with meat stuffing
Such dish – classical option of use of big shell macaroni products. And if meat stuffing, as a rule, not especially differs with ingredients, then sauce which is demanded surely by konkilyon can be various. For preparation it is required to you: - 20 pieces of a konkilyona;
- 150 g of pork ground beef; - 100 g of cheese;
- 2 garlic gloves; - 100 ml of cream; - 3 large tomatoes; - salt and a black pepper to taste; - 50 g of a fresh basil. Pour water in a pan, bring it to the boil and salt. Lower on a bottom of a pan of a konkilyona, trying not to damage them, and boil to semi-readiness. Then drain water, and cool big shell macaroni products a little. Fill them with the meat stuffing consisting of mix of forcemeat, a half of a grated cheese and spices. Lay shell macaroni products in a form for roasting with sides.
Make sauce for pasta. For this purpose husk with tomatoes, previously having scalded them for this purpose boiled water, and suppress them a fork in a deep cup. Add to them the garlic which is passed through a press and the crushed basil, pour in cream, salt. Properly stir sauce and fill in with it konkilyon. Put in the oven warmed up to 180 wasps and bake 15 minutes. Then strew with cheese and prepare 5-10 more minutes until it melts.
Sauce has to cover konkilyon completely if it isn't enough, it is possible to add a little water.
Konkilyoni with pumpkin and cheese
Ingredients: - 15 pieces of a konkilyona; - 500 g of pumpkin; - 100 g of any soft cheese; - 2 garlic gloves; - pinch of leaves of a basil; - 200 ml of white dry wine; - 100 ml of cream; - olive oil; - 100 g of parmesan; - salt and a black pepper to taste.
Instead of pumpkin in this recipe it is possible to use pear, it is only necessary to bake it no more than 10 minutes.
Peel pumpkin and cut medium-sized segments. Lay out on the baking tray which is previously laid by parchment paper strew with the garlic which is passed through a press and sprinkle olive oil. Cover with one more sheet of paper and bake about half an hour in the oven warmed up to 200 wasps. Pumpkin has to become soft. Cool ready pumpkin to room temperature, then knead it hands. Add to it the crumbed cheese and the crushed basil greens. Salt to taste and pepper. Fill with this mix each shell. Prepare gas station. Heat cream in a stewpan and add white dry wine. You cook on slow fire until a quarter of liquid isn't evaporated. Pepper a little. Lay out the stuffed konkilyon in a fire-resistant dish with boards and fill in them with the made sauce. Put in the oven warmed up to 180 wasps and bake about half an hour until pasta become soft. Spread out a ready-to-eat meal on plates and strew with small polished parmesan. Give with white wine.