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Conchiglioni

Last week we had a special guest (the same that a few months ago I made the cake shirt ) so my husband and I have stolen from the kitchen to my mother and we cooked in our own way for once. I must admit that this time he has worked more than me, because I was busy until the afternoon in the course, prepare the chickpeas for hummus (peeled them one by one!) And Parma all by himself, but the first dish was all mine.

The idea was born I remember a special package of pasta I had bought some 'time ago (because if I end up something special magic to the shopping cart, then you see ...) and I created these stuffed baked conchiglioni .

The recipe is not exaggerated to originality, however, I used the recipe mornay sauce (or a white sauce to which you add an egg yolk) I have taught the course and which I find very interesting for the gratin. So goodbye bechamel Mother's recipes and forward as it should be done:)

INGREDIENTS

Conchiglioni giant 500g fresh spinach

ca.500g

Ricotta 250g

cooked ham, diced 200g

Mornay sauce 80g of flour, 80g butter, 1 liter of milk and 1 egg yolk

Parmesan to taste Butter to taste

nutmeg, pepper and salt to taste

PROCEDURE
Boil the spinach well after being treated in boiling water salt, then chop.

Melt the butter in a pan and pass the spinach for a few minutes.

Prepare the sauce as follows: Melt the butter with the flour mix never stop to avoid lumps sauce (roux), while in another saucepan bring the milk to be boil.

After about five minutes (time it takes to blend roux to the sauce and get some 'color), slowly pour the hot milk into the roux sauce, stirring constantly. Let thicken a minute, add salt, add a sprinkling of pepper and a whole lot 'of nutmeg, then remove from heat.

Now prepare the dough, leaving very al dente and passing it in cold water after draining to stop the cooking. Finally, let it drip on a cotton cloth.

Quando la besciamella è per lo meno tiepida (meglio se completamente fredda) incorporare il tuorlo d'uovo, mescolando velocemente.

Piccolo intermezzo per ridere un po', vi faccio infatti vedere la mia solita eleonorata: mentre grattavo la noce moscata, la noce mi è ovviamente caduta nella besciamella bollente...vabbè amen, darà più sapore.
Bene, però non basta, mescolando velocemente dopo l'aggiunta del tuorlo ecco dove la noce è andata a infilarsi...non vi dico i santi that fell when I had to get it out!! End interlude!

go ahead with the filling of conchiglioni: mix well with spinach, ham, ricotta and Parmesan cheese (I put 4 / 5 spoonfuls filled with beautiful ) and proceed to fill the conchiglioni one to one help me with a spoon.

After resting them in the pan, trying to do a better job of my possible, cover them with mornay sauce.

Then sprinkle with the Parmesan cheese and then put a few drops of melted butter. Guarantee for perfect browning, believe me!

Bake at 180 degrees for half an hour. It took me much longer because I had a baking sheet above and one below, so I had to change position often and the gratin is not coming as I hoped. The flavor was still great, though definitely not a dish leggerino, seems clear to me! Each plate had two, maximum three, conchiglioni, more is really impossible if you plan to eat more.

ENJOY!