Details:
Ingredients
– 200 g of mozzarella
– 1500 g of fresh peas (gross weight)
– 250 ml vegetable stock
– 2 onions blondes
– Extra virgin olive oil
– Salt and pepper
– 100 g smoked bacon
– 500 g of pasta Conchiglioni
– 60 g of Parmesan cheese
Preparation
– Reduce the mozzarella into small cubes and place them in a colander.
– Shell the peas and heat the broth.
– Peel the onions and chop them coarsely in a pan with 2 spoons of oil.
– Bring on the heat and fry the onion over low heat until it is brown. Combine few spoons of vegetable broth, a pinch of salt and cook over low heat for 4-5 more minutes.
– Increase heat, add the bacon and cook for 3-4 minutes, mixing constantly with a wooden spoon. Add the peas and mix.
– Add two ladles of vegetable broth, a pinch of salt, pepper and cook over medium heat, covered, for about 10 minutes. The exact cooking time will depend on the size of the peas. If it is is too dry, add more broth.
– At the end of cooking remove the lid, raise the heat and allow to dry, mixing constantly.
– Put the peas into a bowl and mix from time to time to let them cool.
– Meanwhile, cook the pasta in abundant salted water.
– Put the pasta in a large greased baking pan and add a spoon of olive oil.
– Grease a large baking pan with oil.
– Mix the peas with the mozzarella and, using a spoon, fill the pasta conchiglioni and place them in the pan.
– Sprinkle with Parmesan cheese, olive oil and bake in a preheated oven at 200 ° C for 10-15 minutes.
Barbara Farinelli – www.lospicchiodaglio.it
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