Conchiglioni del Lucchese

Conchiglioni del Lucchese

Categories: Meat, Pasta

Serves: 4 Preparation time: 10 mins Cooking time: 20 mins

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Ingredients

  • 15g dried porcini mushrooms
  • 450g conchiglioni
  • 6tbsp Filippo Berio Extra Virgin Olive Oil
  • 400g chicken livers, trimmed
  • 1 clove garlic, chopped
  • 3 tbsp brandy
  • 500g fresh spinach, washed and cooked
  • 250g ricotta cheese
  • Half a teaspoon freshly grated nutmeg
  • Pinch of ground cinnamon
  • 25g freshly grated Parmesan cheese

Method

  1. Soak the porcini mushrooms in 100ml boiling water from the kettle for 15 minutes or until rehydrated. Drain reserving 6 tbsp of the stock.
  2. Cook the pasta in a large pan of boiling salted water for 15 minutes or according to packet instructions until 'al dente'.
  3. Meanwhile, heat half the Filippo Berio Extra Virgin Olie Oil in a large frying pan; add the chicken livers and garlic and fry over a high heat for 4 minutes or until browned. Add the drained mushrooms and reserved mushroom stock and simmer for 1 minute.
  4. Add the brandy and carefully ignite; cook until the flames subside. Remove from the heat and stir in the spinach, ricotta, then add the nutmeg, cinnamon and plenty of seasoning to taste. Mix well.
  5. Drain the pasta and return to the pan. Add the pasta sauce and gently mix so that the sauce falls into the pasta shells. Divide between four plates then scatter over the Parmesan cheese and remaining Filippo Berio Extra Virgin Olive Oil. Serve immediately.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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