Italian Recipes
CONCHIGLIE RIPIENE DI PROSCIUTTO
E FORMAGGIO DI MONTASIO

CONCHIGLIE RIPIENE DI PROSCIUTTO
E FORMAGGIO DI MONTASIO

Pasta Shells stuffed with Prosciutto and Montasio Cheese

How to make the Pasta Shells stuffed with Prosciutto and Montasio Cheese:

Boil the shells in large pot of salted boiling water until firm. They will have to be baked later on.

Brown the diced onion in the butter, add the Prosciutto di San Daniele thinly sliced, cook for several minutes. Place the Montasio cheese in a bowl, add the Prosciutto di San Daniele and onion mixture. Salt and pepper to taste. Mix in the beaten eggs until you get a nice smooth mixture.

Fill the pasta shells with the mixture and place them in a buttered baking dish. Dot with more butter and dust the Parmigiano Reggiano cheese over the tops of the shells.

Bake in a preheated oven at 350°F for 15 minutes. Serve immediately.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM