Conchiglioni stuffed with Bayonne Ham
SEASON FOR THE RECIPE:
Spring
Easy
•
40 MIN
•
2 SERVINGS
Ingredients
- 12 conchiglioni
- 2 slices of Bayonne ham
- 125g (4.4 oz) sun-dried tomatoes in oil
- 30g (1.1 oz) grated parmesan
- A handful of pine nuts
- 5-6 stems of basil + a few leaves for garnish
- 50g (1.8 oz) mozzarella
- Tomato sauce
- Olive oil
- Salt, pepper
Recipe
01 –
Cook the pasta in a pot of boiling salted water for 8 minutes. Meanwhile, chop the ham and sun-dried tomatoes into small pieces and blend with the pine nuts and basil. Pulse until roughly chopped to form a paste. Add the parmesan. Cut the mozzarella into small pieces and set aside.
02 –
Preheat the oven to 180°C (356°F). Drain the pasta and fill them with the ham mixture, add some pieces of mozzarella, and season with pepper. Place them in an ovenproof dish. Drizzle with olive oil, cover with aluminum foil, and bake for 15-18 minutes. Serve on plates with a base of tomato sauce, the conchiglioni, and a few fresh basil leaves. Enjoy hot.
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