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