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Conchiglioni Pasta with cheese, porcini mushrooms and friarielli cream

Conchiglioni Pasta with cheese, porcini mushrooms and friarielli cream

Name: Conchiglioni Pasta with cheese, porcini mushrooms and friarielli cream
Yield: 4 people
Ingredients: 200g “conchiglioni” cut pasta; q.s. Saffron, Ground (Top Quality); 300g Sliced Sautéed Porcini Mushrooms "C’Era Una Volta"; 50g ricotta cheese; 50g Four Cheeses Sauce; 50g potatoes; 20g shallot; 50g Crem-A-Poche Turnip Tops "Friarielli"; q.s. grated Parmigiano Reggiano; q.s. Extra-Virgin Olive Oil; q.s. salt and pepper

Ingredients for 4 people

200g “conchiglioni” cut pasta
q.s. Saffron, Ground (Top Quality)
300g Sliced Sautéed Porcini Mushrooms "C’Era Una Volta"
50g ricotta cheese
50g Four Cheeses Sauce
50g potatoes
20g shallot
50g Crem-A-Poche Turnip Tops "Friarielli"
q.s. grated Parmigiano Reggiano
q.s. Extra-Virgin Olive Oil
q.s. salt and pepper

Method

Cook the “conchiglioni” pasta in salted water with saffron powder.
To make the friarielli puree, sauté the shallot in olive oil. Add the diced potatoes and water, and cook until the potatoes are soft.
Add the friarielli cream and blend until smooth, adjusting the texture if needed. Season with salt and pepper.
Mix the ricotta with the four-cheese cream. Stuff the “conchiglioni” pasta with the cream and the sautéed porcini mushrooms, then sprinkle them with Parmigiano Reggiano.
Bake at 150°C (300°F) for a few minutes.
Serve the dish on a bed of friarielli cream and garnish with fresh aromatic herbs.