20 conchiglioni (120g)
sea salt and freshly ground black pepper
12 x 125g balls of mozzarella cheese
175g quality ricotta cheese
40g Parmesan cheese
20 large fresh basil leaves
2 x simple tomato sauce
Also, as I go back to my hometown of Minori, I prepare this linguine alla Sorentina.


1.For 180 C/350 F / gas 4, preheat the oven. Cook the conchiglioni until very dente in a big pot of boiling salted water, so it's vital that you don't overcook it. Drain well, and then cool, for remove water from the coats.
2.Chop 1 ball of mozzarella to make the filling and put the ricotta in a large bowl.
3.Grate finely in half the Parmesan, use your hands to sharpen it, and try it all together. Take tablespoons of the mix and roll it into balls – you must have 20.
4.Position each ball in a basil leaf and put each ball, as you can see in the pictures, inside a conchiglion shell.
5.Spread the rest into an ovenproof 20 cm by 30 cm dish, with half a ladleful of the simple tomato sauce. Place the pulp shells in one layer and press over the rest of the sauce.
6.Place it in the oven for 35 to 40 minutes and cover it with a tin film, or tread the remaining mozzarella for the past 15 minutes until gold and bubble.
7.When ready to serve, stir vigorously over the last bit of Parmesan and return to the oven for two final minutes.

Also, as go back to my hometown of Minori, prepare this linguine alla Sorentina.

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