CONCHIGLIONI FILLED WITH PECORINO ROMANO CHEESE
The protagonist of this recipe: Pecorino Romano PDO
Ingredients
4 people- Large conchiglioni 12
- Anchovies in oil 6
- Capers 4-5
- Small dried tomatoes to taste
For the cheese béchamel
- Whole milk 500 ml
- Grated nutmeg 1
- Salt 1 pinch
- 00 flour 55 g
- Butter 55 g
- Pecorino Romano PDO 150 g
- Gran Pecorino Riserva 100 g
Method
Boil the conchiglioni in salted water for the time indicated on the package, and once cooked, drain them dry.
Meanwhile, mince anchovies and small dried tomatoes and a few capers and set them aside, they will be used to stuff the conchiglioni before filling them with the cheese cream.
The béchamel
Melt the butter, add flour and milk, mix with a whisk to avoid the formation of lumps.
When the béchamel reaches a velvety consistency, add the Pecorino Romano Cheese and a sprinkle of nutmeg.
Arrange the conchiglioni and bake
Prepare the container that will go into the oven, add a drizzle of oil and put the conchiglioni, add the first filling of the mixture you have already prepared.
Turn on the top and bottom of the oven at 200° C.
Fill the conchiglioni with cheese cream and sprinkle them over the entire surface with the remaining cream and a handful of grated Pecorino Gran Riserva.
Bake at 180 degrees for about 30 minutes and serve hot.
RECIPE BY: Luisa Bayre and her staff
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