Conchiglioni stuffed with Canestrato Pugliese

Conchiglioni stuffed with Canestrato Pugliese
First course
Ingredients for 4 people: 
  • 320 g of conchiglioni pasta
  • 150 g of grated Canestrato pugliese DOP
  • 100 g of grated Parmigiano Reggiano
  • 150 g of  ham steak
  • 100 g of butter
  • 2 eggs
  • 1 small onion
  • water
  • salt and pepper

A recipe from Southern Italy (Foggia and Bari, Puglia) perfect for the cold winter nights. Simple ingredients for a rich dish.

Preparation steps: 
  • Pour 3 l of water in a pot and bring it to a boil.
  • Pour the conchiglioni in and cook them.
  • Remove them 2 minutes less than the cooking time indicated on the box.
  • Strain them and cool them under running cold water.
  • Finely chop the onion.
  • Put them in a pan with 40 g of butter.
  • Cook for 5 minutes in low heat.
  • Cut the ham in small stripes and put it in the pan.
  • Cook for 2 minutes.
  • Put the Canestrato pugliese in a bowl.
  • Add the onion, ham and butter soffritto.
  • Season with salt and pepper.
  • Pop the eggs and pour them ine bowl.
  • Stir the ingredients thoroughly.
  • Stuff the conchiglioni with the mix.
  • Grease a baking plate with some butter.
  • Put the stuffed conchiglioni in the plate.
  • Pour some butter flakes over the conchiglioni.
  • Drizzle with grated Parmigiano.
  • Cook in the oven at 180°C for 15  minutes.
  • Serve hot.