Stuffed conchiglioni with potatoes and wild mushrooms
Preparation time: 1 hour. Baking time: 45 minutes.
Ingredients · Servings Ingredients for 4 people
- 500 g coarse sea salt
- 4 medium-sized potatoes (e.g. Linda)
- approx. 100 ml milk
- 2. Butter
- 100g Vacherin Mont-d'Or
- Salt
- nutmeg
- Pepper from the mill
- 20 g dried porcini mushrooms
- 1 shallot
- 1 clove of garlic
- 2. Butter
- approx. 100 g mushroom trimmings
- 1 piece of Parmesan rind
- 50 ml Wood
- 400 ml vegetable stock
- 2 sprigs of parsley each
- Thymian
- 20-24 Conchiglioni
- 100g grated Parmesan cheese
- 200g mixed wild mushrooms, cleaned
- 2. Butter
- Salt
- black pepper
- a few sprigs of flat-leaf parsley
- sea salt
- Olive oil for the mold
Method
- For the filling, preheat the oven to 160°C (325°F), place the sea salt on a baking sheet. Add the washed potatoes (with skins on) and bake for about 45 minutes until tender.
- Meanwhile, bring all the ingredients for the mushroom stock to a boil in a pot, simmer for 45 minutes, then strain. Set the stock aside.
- Remove the potatoes from the oven, halve them, and let them cool slightly. Scoop the potato flesh out of the skin with a tablespoon.
- Bring the milk to a boil with the butter and spices. Press the warm potatoes through a potato ricer. Gradually add the milk mixture, ensuring the mixture doesn't become too thin. Cut the cheese (Vacherin Mont-d'Or) into small cubes.
- Season the potato mixture with the cheese and let it cool. Fill into a piping bag fitted with a round nozzle.
- Cook conchiglioni in plenty of salted water until al dente, drain, and rinse with cold water.
- Grease a baking dish with oil. Fill the pasta with the potato mixture and place it in the baking dish. Sprinkle with Parmesan cheese and bake in a preheated oven at 180°C until golden brown.
- Depending on their size, halve or quarter the mushrooms. Melt butter in a pan until it foams. Sauté the mushrooms in it. Add the mushroom stock, season with salt, pepper and finely chopped parsley.
- Arrange the gratinated conchiglioni in preheated deep plates. Place the sautéed mushrooms around them with a little stock. Garnish with parsley leaves.
Information about Cornelia Poletto's recipe
This pasta recipe for stuffed conchiglioni with potatoes and wild mushrooms by Cornelia Poletto can be found in the brand new gourmet special edition, created in collaboration with the top chef and available now.
What do conchiglioni look like?
True to their name, which translates to "large shells" in English, conchiglioni are shell-shaped and unusually large pasta. The related pasta variety conchiglie is somewhat smaller.
For which dishes are conchiglioni particularly suitable?
Conchiglioni are ideal for filled pasta dishes, as they offer enough space to accommodate various fillings such as meat, cheese, vegetables, or ricotta. Popular preparation methods include Conchiglioni al Forno (baked in the oven) or Conchiglioni alla Sorrentina (stuffed and topped with tomato sauce).