Conchiglioni with beetroot-radish filling and radish butter
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Guests 2 people
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Preparation 25 minutes
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Cooking 17 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 50g Noimoutier sea salt butter Grand Fermage
- 20 radishes
- 14 conchiglioni shells
- 100g ricotta
- 1 cooked beetroot
- a few sprigs of parsley
- Pepper
And don't forget to grade the recipe:
Preparation
- Cook the conchiglioni in a large pot of boiling water.
- While they’re cooking, wash the radishes and remove the stems.
- Mix the stems with the salted butter and set aside.
- Mix the ricotta with the cooked beetroot and 10 radishes. Season with pepper.
- Drain the pasta shells and stuff with the beetroot-radish mixture.
- Finish with the radish stem butter and dig in!
And don't forget to grade the recipe:
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