“Divella” Conchiglioni with Meat / Chicken / Cottage cheese & dry Pumpkin
Ingredients:
12 units pasta “Divella” Conchiglioni
For the meat/chicken
250g desalted in water for 24 hours in the refrigerator
1 tbsp (tablespoons) butter
1 tbsp (tablespoons) “Divella” extra virgin olive oil
1 tbsp (tablespoons) chopped red onion
½ teaspoon (green Chillies) pepper-finger girl chopped
1 tbsp (tablespoons) tomato peeled and seeded, chopped
1 tbsp (tablespoons) chopped parsley
1 tbsp (tablespoons) chopped chives
For the pumpkin puree
500g shelled pumpkin squash, cut into chunks, steamed
8 tablespoons “Divella” of extra virgin olive oil
2 tbsp (tablespoons) chopped red onion
1 clove garlic, minced
2 spoons of powdered ginger
2 teaspoons (tsp) ground coriander
grated nutmeg (jayaphal) to taste
2 drops of Tabasco sauce
Salt to taste
Leaves of parsley to decorate
Preparation:
Heat a pot with 4 liters of water. When the water boils, add 1 ½ tbsp (tablespoons) of salt and bring to a boil again before putting the pasta to cook.
Cook “Divella” Conchiglioni and let them cool down facing down.
Beat pumpkin in processor and set aside. In a frying pan, put the olive oil, onion, garlic and saute quickly. Add ginger and coriander powder. Add the nutmeg (jayaphal) , salt and Tabasco. Let the puree to reduce over low heat and set aside.
Shred the meat/chicken/cottage cheese. In a pan, melt the butter with the olive oil and quickly saute the onion and pepper.
Then add the dried meat/chicken/cottage cheese and saute for about 3 minutes. Add the tomatoes, stir well and add the parsley and chives.
Fill each “Divella” Conchiglioni with pumpkin puree and over, put a bit of stuffing. Garnish with parsley leaves and serve hot.
