Mom arrived yesterday boldly: "I brought the cheese to Giancarlo, prepare the pasta." It always makes me smile when he takes something special for my husband, and take my mom!
:-) Yeah, the pasta with the cheese ... but how to do it in differently? Mumble, mumble ... source of inspiration was this recipe, I changed making some variations.
Ingredients: (single portion) 10
conchiglioni of semolina pasta
60 g.
ricotta nutmeg grated Parmesan
basil extra virgin olive oil salt
Take the ricotta and reduce it with a fork until creamy. Add the chopped basil and sprinkle with a little nutmeg. Meanwhile, cook the conchiglioni in salt water by adding a tablespoon of oil (to prevent sticking), before draining the pasta together 1 / 4 tablespoon of cooking water to the ricotta and stir until the cream is very compact and smooth.
Drain conchiglioni; anoint oil a baking dish, fill each shell with the cream and arrange as in baking dish. Sprinkle with Parmesan cheese and place in preheated oven 5 minutes at 170 degrees. Once the cheese has melted, baked and served.
The idea really loved my husband! :-)
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