Shells stuffed with artichokes and sausage are the classic first course in Italy when we talk about on Sundays or big holidays. This dish can be prepared in advance and can be frozen and baked if necessary, thus solving the sudden arrival of guests.
Ingredients for the conchiglioni stuffed with artichokes and sausage
450 g Conchiglioni (italian pasta Shells)
for the stuffing
- 500 g Artichokes
- 250 g Sausage
- 100 g Parmigiano Reggiano DOP
- Freeze-dried garlic
- Extra virgin olive oilù
for the bechamel
- 1/4 Milk
- 50 g Butter
- 25 g Flour
Preparation of this recipe
- Start boiling the conchiglioni in abundant salted water for 10-12 minutes till thay are soften.
- Drain conchiglioni, cool them under running water and season with a spoonful of oil. Drain them on a towel with the opening at the bottom.
- Take the artichokes and boil them in a pot with plenty of salted water for about 20/30 minutes, they must be soft.
- Drain and let them cool.
- Take the sausage, shell it well and put it on the fire in a pan with a drizzle of oil. Brown it well.
- When the artichokes have cooled down, take an immersion blender and start blending, the mixture must be a smooth cream.
- Pass it through a sieve, put a teaspoon of freeze-dried garlic, a spoonful of chopped parsley, season with salt and pepper and mix everything.
- Put half the artichoke cream and the sausage in a bowl and mix everything together.
- Take the conchiglioni and start filling them
- Then put them well in order in a single layer in a pan greased with oil.
- Prepare a classic béchamel when it starts to thicken, remove it from the heat and add the remaining artichoke cream.
- Add nutmeg to taste, season with salt and pepper and pour everything over the stuffed conchiglioni.
- Sprinkle with a nice handful of Parmesan cheese.
- Turn on the oven at 180 °, cook the stuffed conchiglioni for 20 minutes, then put the grill function on and let it go for another 10 minutes, it must be a nice crust on the surface.
Serve hot to your family or guests. Buon appetito!
Photo by Popo le Chien, CC0, via Wikimedia Commons