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Conchiglie integrali with burrata, cherry tomatoes and pioppini

RECIPE PREPARED WITH LA CASA DEL GRANO CONCHIGLIE INTEGRALI

PREPARATION

25

MIN

COOKING

8

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Wash and cut the datterino tomatoes in half and cook them in the oven at low temperatures with extra virgin olive oil, salt and pepper
  2. In a bowl, blend the burrata and make it creamy
  3. In a pan, brown the pioppini mushrooms with a few tablespoons of extra virgin olive oil, the peeled garlic and some chopped parsley; if necessary, add salt and pepper
  4. Cook the Conchiglie integrali in salted water and once cooked, drain them and season with the pioppini mushrooms
  5. Serve the Conchiglie integrali with the burrata cream, some datterino tomatoes and the pioppini mushrooms

Ingredients

  • 300 gr “Conchiglie integrali” La Casa del Grano
  • 300 g burrata
  • 500 g pioppini mushrooms
  • 400 g datterino tomatoes
  • 2 cloves of garlic
  • Parsley q.s.
  • Evo oil q.s.
  • Black pepper q.s.
  • Salt q.s.

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