Conchiglioni with Canestrato Pugliese cheese filling
Preparation
Boil the conchiglioni in abundant salted water, remove from the heat when still slightly underdone.
Separately brown the onion cut into fine slices in a frying pan in 40g of butter. Add the cooked ham cut into fillets and allow to flavour for a couple of minutes.
Put the Canestrato Pugliese cheese in a bowl and add the sauce, salt and pepper. Mix with care and then add the eggs, mixing well.
Fill the conchiglioni with the mixture and lay them out in a buttered oven dish. Dot with flakes of butter and sprinkle with the grated parmigiano.
Bake for about 15 minutes in the oven at 180°. When cooked, serve immediately in the oven dish.
Celsius/Fahrenheit conversion
80° = 176 F
150° = 302 F
160° = 320 F
170° = 338 F
180° = 356 F
200° = 392 F
Metric - UK/US standards
1/4 l = 1 cup
1 l = 4 cup
100 g = 7/8 cup
100 g = 3,53 oz
2 g = 1 teaspoon
5 ml = 1 teaspoon
5 g = tablespoon
15 ml = 1 table-spoon
Ingredients
320 g of lumaconi ( shell-shaped pasta)
150 g of grated Canestrato Pugliese cheese
100 g of grated parmigiano
150 g of cooked ham
100 g of butter
2 eggs
1 medium size onion
salt
pepper
