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To be able to prepare this first course you need a few cherry tomatoes and mushrooms, you’ll see that you’ll all spread out, they’ll line up to make an encore.
This is a very simple first course but the result is nothing short of special, you will leave everyone speechless. This recipe will be your trump card, it would be perfect for a special lunch or for a Sunday lunch.
With a few cherry tomatoes and mushrooms you will make a great impression. This time we have thought of a special pasta format, the conchiglioni, the small ones, not to be filled, you will see that it will be of great scenographic effect. You will add the pine nuts to the sauce and so it won’t be a usual first course. All that remains is to discover the sprint recipe!
Conchiglioni tomatoes and mushrooms: mouth-watering
In the kitchen you don’t need to spend many hours in the kitchen, even a little is enough to serve a special dish, this first course really is. You can use both fresh and frozen mushrooms, obviously in the second case you will optimize the preparation time, you won’t have to clean or cook the mushrooms. All that remains is to put on an apron and get to work.
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Ingredients for 4 people
- 350 g of shells
- 200 g of mushrooms
- 6 cherry tomatoes
- 60 g of pine nuts
- 1 clove of garlic
- extra virgin olive oil to taste
- grated pecorino romano to taste
- salt up to taste
- basil leaves to taste
Method
In order to prepare this first course, let’s start by cleaning the mushrooms, remove the soil with a brush, then clean with a soft damp cloth. We cut gradually on a chopping board, we slice the mushrooms.
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Wash the tomatoes and cut them into small pieces, then take a non-stick pan, drizzle with extra virgin olive oil, the whole garlic and let it fry. Then add the mushrooms and tomatoes, salt and add the pine nuts. We turn from time to time with a wooden spoon.
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In the meantime, bring a pot of abundant water to the boil, then add the conchiglioni and let them cook al dente. Transfer to the pan, stir, then serve on plates, add the basil and flaked pecorino. It is recommended to eat immediately and not to store.
Enjoy your meal!
