A delicious and refined dish, perfect for any occasion!
Ingredients:
Giant conchiglioni pasta
Salted water for cooking
1 large courgette
Olive oil
1 clove of garlic
Smoked salmon (about 150g)
1 packet of béchamel sauce (about 400g)
50g of grated Parmesan cheese
Salt
Black pepper
Chopped fresh parsley
Preparation:
Cook the conchiglioni: In a pot with salted water, cook the conchiglioni al dente, following the instructions on the package. Then drain them carefully.
Cook the courgettes: Cut the courgette into julienne strips (thin strips) and cook in a pan with a drizzle of olive oil and a clove of garlic in its skin (whole, without peeling it) for a few minutes, until it softens.
Prepare the filling: Remove the garlic, place the cooked courgettes in a bowl and add the smoked salmon cut into small pieces. Add the béchamel (keeping 3 tablespoons aside), the Parmesan, a pinch of salt, pepper and plenty of chopped parsley. Mix well until the mixture is creamy.
Prepare the baking dish: Spread the 3 tablespoons of béchamel on the bottom of a baking dish.
Fill the conchiglioni: Stuff each conchiglione with the courgette and salmon mixture and arrange them in the baking dish, one next to the other.
Finishing: Sprinkle the surface with grated Parmesan and a drizzle of olive oil.
Cooking: Bake the stuffed conchiglioni in a preheated oven at 180-190°C for about 15 minutes, until the surface is golden and crispy.
Serving: Remove from the oven and let rest for a moment before serving, garnishing with a little fresh parsley.
Tip: For an extra touch of flavor, add a little grated lemon zest on the surface before baking!
A perfect dish for a special lunch or dinner, that is sure to impress!
