“Conchiglioni” is a type of Italian pasta that can be filled, after cooked, in this case with aubergines and crescenza a kind of soft cheese typical of Lombardy.
Ingredients:
- 7 OZ (200 gr.) pasta like “conchiglioni”
- 5.30 OZ (150 gr.) crescenza cheese
- 5.30 OZ (150 gr.) tomatoes
- 1 aubergine
- 1 shallot
- 2 basil leaves
- 3 tablespoons of salt
- 2 tablespoons extra virgin olive oil
Time: 45 minutes
Oven: 356 ° F
Cut the aubergine into slices and let drain in a colander for half an hour with the salt. At the end rinse and remove all the salt. Reduce the eggplant slices in small cubes and fry in a small frying pan in a little oil. Add the finely chopped shallots and tomatoes. Cover and reduce heat. Cook until the liquid is completely absorbed and the tomatoes taste the aubergine is cooked. Meanwhile boil the “conchiglioni” in salted water for 10 min. Drain and toss with a drizzle of extra virgin olive oil. When the sauce is ready put one layer on the bottom of a baking dish and cut above 2 basil leaves. In a bowl mix the sauce and the crescenza cheese. Fill the conchglioni one by one and then place them in the pan, on top of the sauce. Put into the oven, at 180 °, not ventilated for 10 minutes. I do not add more salt, to what remains in the aubergine, but you like you can add a pinch. Serve hot.
enjoy your meal!
Oven: 356 ° F
Cut the aubergine into slices and let drain in a colander for half an hour with the salt. At the end rinse and remove all the salt. Reduce the eggplant slices in small cubes and fry in a small frying pan in a little oil. Add the finely chopped shallots and tomatoes. Cover and reduce heat. Cook until the liquid is completely absorbed and the tomatoes taste the aubergine is cooked. Meanwhile boil the “conchiglioni” in salted water for 10 min. Drain and toss with a drizzle of extra virgin olive oil. When the sauce is ready put one layer on the bottom of a baking dish and cut above 2 basil leaves. In a bowl mix the sauce and the crescenza cheese. Fill the conchglioni one by one and then place them in the pan, on top of the sauce. Put into the oven, at 180 °, not ventilated for 10 minutes. I do not add more salt, to what remains in the aubergine, but you like you can add a pinch. Serve hot.
enjoy your meal!
See the recipe in printable PDF
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