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Short date: 40% off white truffle olive oil
Conchiglioni stuffed with Tartufata, summer truffle sauce
l'Essentiel
Easy - 10 Min
- Dish type : Truffle
- Difficulty : Easy
- Preparation time : 10 min
- Cooking time : 25 min
- Recipe family : Impress your guests
- Cost : €5.99
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Tartufata - Summer truffle sauce 130 g | €5.99 |
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.
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