Conchiglioni stuffed with Ossau-Iraty and fresh cheese
Difficulty level: easy
Servings 4 people
Ingredients
- 300 g of conchiglioni
- 200 g fresh cheese
- 300 g romanesco cabbage
- 400 g spinach costs
- 1 nut butter
- 1 c. tbsp persaillote mixture
- 100 g from Ossau-Iraty grated
- 1 c. tbsp olive oil extra virgin
- Salt
- Pepper
For the Ossau-Iraty pesto
- 20 g basil costs
- 30 g of pinions pine, toasted
- 20 g from Ossau-Iraty
- 1 pod garlic chopped
- 30 ml lemon juice
- 150 ml olive oil
Instructions
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In a pan, over low heat, melt the butter with the persaillote.
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Add the spinach and mix gently to cook evenly for about 3 minutes. To book.
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Immerse the Romanesco cabbage, cut into small florets, in a saucepan of boiling salted water for 10 minutes, then drain. Reserve a few small heads of romanesco and roughly chop the rest.
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In a salad bowl, mix the cream cheese with 100g of grated Ossau-Iraty and the chopped Romanesco cabbage. Salt and pepper generously.
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Cook the conchiglioni in a large pot of boiling salted water. Drain them, then mix them delicately with the olive oil.
Pesto
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Finely chop the basil, pine nuts, Ossau-Iraty, garlic and lemon juice in a food processor. Add the olive oil in a drizzle until the mixture is creamy and slightly grainy. Add salt if necessary.
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Garnish the conchiglioni with stuffing. Arrange them on plates on a bed of spinach. Season generously with pepper, add the reserved small heads of romanesco and top with pesto.
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Serve immediately.
Trick
In summer, replace the Romanesco cabbage with peas and use fresh goat’s cheese accompanied by a few mint leaves.
© Anne Kerouédan for Cniel
