Conchiglioni al forno con pomodori San Marzano, mozzarella e ricotta di bufala stagionata

Ingredients

• 40 conchiglioni dei Campi (10 per person)
• 6 mature San Marzano tomatoes
• 1 buffalo mozzarella
• Buffalo ricotta
• Extra-virgin olive oil
• Basil
• Salt
• Pepper

Instructions

Cook the conchiglioni in plenty of salted water, and drain them when they are just barely cooked. Place them in a pbowlan one by one.
Chop the tomatoes into small pieces and place them in a bowl with a pinch of salt, some oil, and a few leaves of basil. Next chop the mozzarella into small pieces. Fill the shells with these pieces of tomato and mozzarella and place them into a pan suited for the oven with a bit of olive oil on the bottom.
Put the remaining tomatoes with their liquid over the conchiglioni, add plenty of grated buffalo ricotta and place the pan in the oven at 200°C. Remove the pan from the oven when the mozzarella begins to melt. Add a small bit of olive oil, a sprinkling of pepper, and a few more pieces of fresh basil. Serve after cooling down a few minutes.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 20 minutes Share: 4 persons