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For 4 portions of Conchiglie: 28 Sea Shell Pasta: 3/4 pound ground beef, 1 egg, 1 small chopped onion, 1 garlic clove, minced, 2 tbsp. pesto sauce, 1 cup table cream, 2 tbsp. tomato sauce, 1 tbsp. butter, salt and pepper to taste, chopped parsley.
Recipe: Bring 1 l. of salty water to a rolling boil and boil the noodles al dente. Cool them down with cold water and leave them aside until you are ready with the stuffing. For the stuffing: Mix the ground beef with the egg and add the tomato sauce, chopped onion and the chopped parsley. Add some breadcrumbs if desired (optional).
Season to taste and fill the sea shell noodles with the ground beef stuffing. You do not need to pre-cook the stuffing. In a frying pan, heat the butter and cook the garlic until soft, then add the stuffed noodles with the opening facing the bottom of the pan, to sear the stuffing. Add the pesto and table cream to the pan and bring the sauce to a boil, but do not reduce the sauce on the stove. Instead put the pan in a preheated oven and leave it to cook there for about 10 minutes. Make sure you are using a pan with a metal handle.
If the sauce thickens, before the stuffing is cooked, simply pour an ounce of water or more cream in the pan. |
