FAST

CONCHIGLIONI FILLED WITH PECORINO ROMANO CHEESE

EASY | 45 minutes

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

1

Boil the conchiglioni in salted water for the time indicated on the package, and once cooked, drain them dry.

2

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

1

Melt the butter, add flour and milk, mix with a whisk to avoid the formation of lumps.

2

When the béchamel reaches a velvety consistency, add the Pecorino Romano Cheese and a sprinkle of nutmeg.

Arrange the conchiglioni and bake

1

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.

2

Turn on the top and bottom of the oven at 200° C.

3

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.

4

Bake at 180 degrees for about 30 minutes and serve hot.

RECIPE BY: Luisa Bayre and her staff

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