Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 50 minuti |
Ingredients
| 300 g | conchiglioni |
| 500 g | bechamel Sterilgarda |
| 500 g | champignon mushrooms |
| 125 g | diced cooked ham |
| 150 g | grated cheese |
| 0.5 bicchieri | oil |
| 2 spicchi | garlic |
| 2 | zucchini |
| 2 cucchiai | chopped parsley |
| q.b. | salt |
Preparation
- Clean the mushrooms and chop them into 1 cm cubes; do the same with the courgettes.
- In a pan, finely chop the garlic cloves and fry them in 8 tablespoons of oil, add the cleaned and chopped mushrooms and cook them over high heat. At the end of cooking, add the chopped parsley and salt.
- In another pan, sauté the ham cubes with the courgettes cut into small pieces and two tablespoons of oil, until the courgettes are tender.
- In a blender, place ¾ of the mushrooms, the courgettes, the ham, half of the Sterilgarda béchamel and 100 g of grated cheese; blend at minimum speed for a few moments, so as to obtain a mixture where the pieces of mushrooms or courgettes remain visible but not excessively large.
- Meanwhile, boil the conchiglioni, drain them when they are very al dente and place them under a jet of cold water to stop the cooking; season with a drizzle of oil and mix to ensure they do not stick together.
- Fill the shells with the mixture and place them next to each other in an oiled baking pan until full.
- Add the reserved mushrooms to the remaining béchamel and cover the conchiglioni; sprinkle with the remaining grated cheese and place in the oven under the grill for about 10 minutes, to obtain a golden crust.
- Serve the stuffed conchiglioni immediately.
Break the eggs into a large bowl. Beat them well with a pinch of salt. Add the Sterilgarda Microfiltered whole milk a little at a time, stirring constantly. ...
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