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Sunday, June 17, 2012

Conchiglioni giganti con ricotta e limone (Italian)

If you manage to get some conchiglioni giganti (or some other kind of fill-able pasta like cannelloni etc) this is, I believe, the best filling you could make.  We also enjoy something very similar on crostini :). 
Of course, you can make it with regular pasta and just mix it all up, it will still be delicious, but if you can fill the pasta with it it will look awesome too. Anyway you'll have it, may you enjoy it and may it brighten up your day :)
P.S: Also, this could not be any simpler to make. Honestly.
P.P.S: I'm sending this to June's Sweet Romania Challenge hosted this month by the lovely Andie, who has a blog I completely love, adore etc. :)
P.P.P.S: I just realized this is our 300'th blog post. Woo-hoo!

Last year: Straciatella cream pie (Italian).

Ingredients (serves 2-3):
  • 250 g conchiglioni giganti
  • 250 g ricotta
  • juice from half a lemon
  • juice from half a lime
  • zest from a lemon
  • pepper to taste
  • a handful of green olives
Boil the conchiglioni according to package instructions. Drain and set aside. Combine the rest of the ingredients, except the olives, in a bowl. Top the cream with half of the olives.

Start filling the pasta with the cream. Top each filled shell with another olive. It's done, dig in! :)

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