I Introduce Myself

I close the eyes and think at beautiful moments passed in the places that I have had the pleasure to visit.

The memory of the words exchanged with people that I will not meet more, feel smell of a cake eaten for case in a place for case and…not forget more the sapore..

Conserve of every place the colors, the scents, the culture.

I'm Italia of the south, I have 35 years and two beautiful twin children . Open this blog is for me like opening the doors of my house, propose my recipes and receive the yours, make known to you our traditions and know those yours, to make along travel through the wealth of the foods that my earth offers every day and portami to house something of yours. I am Italian, and I decided to write a blog in English to learn (I ask excuse for the errors!!) and because I would want to share all this with who as me through the kitchen it succeeds to dream…

Saturday, October 22, 2011

CONCHIGLIONI WITH DRIED TOMATO (CONCHIGLIONI CON POMODORI SECCHI)

foto tratta da granosole.altervista.org


This is a dish that I tasted during my vacation in Calabria.
I've always used the dried tomatoes in oil, for contour or eating combined with croutons.
In autumn my mother is dedicated to the preparation of malanzane, artichokes, mushrooms and tomatoes in olive oil and I took advantage to make this recipe quite full-bodied flavor.

Ingredients

10, 5 oz. (300gr) conchiglioni
7, 05 oz (200gr) tuna
7, 05 oz. (200gr) ricotta
5, 29 oz. (150gr) dried tomato
33, 8 fl. oz (1l) bechamel
cheese, salt and pepper.



Boil the conchiglioni.
In flat join the ricotta cheese, tuna, a teaspoon of grated cheese, a pinch of salt and pepper.
Fill the conchiglioni with the compound obtained
In a baking dish, arrange little bechamel and the stuffed conchiglioni
Cover with bechamel and sprinkle with the cheese.
Finally cover with dried tomatoes and bake at 356 F° (180°) for about 30 minutes.
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