Once I bought the pasta in a store close to home and for big order received box with two huge conchiglioni. Conchiglione is the pasta in the form of shells, can be of different sizes, our were really giant. Such conchiglioni you can even eat one for two persons)
In general, after searching on the internet and asking friends (oh yeah, Italians love to talk about food, men and women tak about recipes and restaurants), we chose a recipe by which never cooked. But I will tell you right now that it so delicious that we will cook it when we have guests.
Ok, What you need:
- Conchiglioni (big ones - then one per person, medium - it can be two or even three, if you have a giant like in the photo - for two Conchiglioni all the ingredients have to be multiplied by two)
- ricotta, about 200-250 grams
- 200g of prawns
- 1 medium zucchini
- 1 clove of garlic
- dry white wine
- pinch of turmeric
- olive oil, salt, pepper
- cheese for sprinkling on top and bake in the oven (what you like, I took Parmigiano)
So, to start, put the water in a large saucepan and when it boils put conchiglioni. They have to swim freely in the water. Boil them "al dente" - is very much !!! it is important because you have to put them then in the oven. Usually on the package you can find indicates (we boiled our conchiglioni 20 min)
Grate zucchini, chop peeled shrimps (leave one for each of the shells), clean the garlic.
While the shell is cooking, fry the garlic and then remove it from the oil.
Then add shrimps, after a minute pour a bit of wine. And a minute later put the zucchini, salt, pepper, and a couple of minuted you can turn off. If you poured a lot of oil (as my husband loves), then strain through a sieve into a bowl and let it cool.
The remaining shrimps you should fry in olive oil for a minute, add a pinch of turmeric.
Then take away shrimps and add a little of wine. Stew it for 1-2 minutes.
By this time, your shells have to be ready. Put them in a baking dish, pre-greased and Stuff. Sprinkle with cheese and bake in the oven at 200 degrees until golden crust.
Serve on a plate, first pouring the sauce with turmeric. Then put the shell and decorate it with the prawn.