Baked stuffed konkilyoni

Submitted by enr on 02 Jan 2011
350 g konkilyoni (pasta shaped Rapana)
130 g chicken breasts
130 g beef lean meat
100 g ham
80 g feta cheese or Emmental cheese
100 ml cream for cooking
1 onion
50 g butter
50 ml white wine
1 tbsp chopped parsley, a pinch of nutmeg
50 g breadcrumbs, salt, pepper
Put to boil 4 liters of water with a tablespoon of salt. Put the pasta and after half cooking time (indicated on the package), remove them and place under cold running water. Let them drain. Cut in small pieces meat, onions, ham and cheese. Put melt butter in a skillet and saute half the onions. Add the meat and fry until golden pour the wine. Allow to boil off for about ten minutes, often mesh. Take the meat from the fat and place in a food processor along with ham and cheese and blend them. Add 50 ml cream and half the parsley and mix well. Season with salt, pepper and nutmeg. Put the mixture in a syringe and fill konkilyonite. In the fat in which you fried meat put to boil the remaining cream and parsley for a minute. Arrange konkilyonite large tray only in a row and they pour the cream sauce. Sprinkle with breadcrumbs and a few lumps butter. Bake for 25 minutes so that they become crispy and serve warm.
0 users
02 Jan 2011
magazine arte in cucina2010