Per 100 gENERGY : 926,6Kcal
FATS : 62.8g (di cui saturi 35,8g)
CARBOHYDRATES : 19,7g (di cui zuccheri 9,7g)
FIBERS : 9,5g
PROTEINS : 75,1g
Conchiglione with fresh cherry tomatoes, basil and Parmesan crisp
- 4 PGI Gragnano Conchiglioni
- 8 Cherry tomatoes
- 2 Cloves garlic
- to taste Fresh basil
- to taste EVO oil
- 800 g PDO grated Parmesan cheese
Cook the PGI Gragnano Conchiglioni in salted water and drain them al dente. In a small pan, fry the garlic with the oil, pour the chopped tomatoes and cook for a few minutes. Season with salt and pepper.
In another pan, form a wafer with the grated Parmesan, giving it the shape you prefer. Repeat the operation based on the number of wafers you want to make.
Stuff the Conchiglioni with the cherry tomatoes, arrange them each in a plate together with the parmesan wafer and complete with the basil leaf.
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