Conchiglioni with stuffed Ligurian
Tempo totale
Conchiglioni with stuffed Ligurian, according to regional dish filled characterized by pesto Genoese, a regional dish from italy
Ricetta: First Course
Cucina: Italian
Serves: 4
  • 280 g of conchiglioni
  • 1 large potato
  • 1 large handful of green beans
  • extra virgin olive oil
  • salt to taste
  • parsley just quato
  • 1 jar of pesto (homemade if possible)
  1. Conchiglioni Cook in boiling salted water for 10 minutes.
  2. Holding by spraying with a little oil so that not sticking between them.
  3. Cut into small cubes and small pieces respectively potato and then the beans.
  4. Brown them in a pan with a little oil.
  5. Fill conchiglioni with the mixture of potatoes and green beans.
  6. Place the dough on a baking sheet covered with parchment paper.
  7. At this point, pour over the pesto, which will channel in a while you conchiglioni, Sprinkle with bread crumbs and sprinkle with a dash of milk corners of the pan so as not to dry out the dough.
  8. Inform until complete browning. (about 15 minutes)
Recipe by donna e casa ricette at