Gluten free conchiglioni with ricotta

I love the gluten free conchiglioni from the Italian brand La Fabbrica della Pasta. The factory is established in Gragnano, in the Campania region where I come from, and is specialised in pasta making since generations. I can say that they achieved excellent results: their gluten free pasta range is really great in taste and they are able to make so many different pasta shapes. This is just wonderful to me as I always enjoy some good pasta in my meal.

Because it’s summer time and my dad grows eggplants in his garden, I decided to marry them with the gluten free conchiglioni.

Let’s peel and cut the eggplant in small cubes, put it in a colander with a pinch of salt and let it rest for an hour. The eggplant will lose some of its liquid. After squeeze it with your hands, let the water get out.

Take a large pan, put 4 tablespoons of extra virgin olive oil, add the eggplant and start stirring over medium heat. When they turn golden brown they are ready. Turn off the heat and put them in a bowl.

Let’s take another bowl, add the ricotta, the parmigiano reggiano and the fresh basil, mix gently. Add the eggplant cubes and continue to mix. Put it aside.

Now start cooking the pasta: take a large pot, put water, when the water starts to boil add the gluten free conchiglioni and then a pinch of salt. Mine took 15 minutes to get « al dente ». Once they are ready, drip them. Let them cool down for a little while before stuffing them.

Take an oven pan, add 3 tablespoons of extra virgin olive oil, then enough tomato sauce to cover the bottom.

Take one table spoon of ricotta and start stuffing one gluten free conchiglione after another. Put them in the oven pan: I could place 9 in mine.

Once done, cover them with sauce, add some grated parmigiano reggiano and put them in a pre-heated oven at 200° for 10 minutes.

When they are ready, take them out of the oven, and add some fresh basil.

Buon appetito !

Ingredients

 

Recipe for 2 :
– 100 gr of gluten free conchiglioni
– 200 gr ricotta
– 1 large eggplant
– 7 tablespoons of extra virgin olive oil
– 50 gr grated parmigiano reggiano
– fresh tomato sauce as much as it is required
– basil
– salt

 

Recipe by Chiara
Share

Leave a Reply