Conchiglioni stuffed with sardines
Ingredients
Instructions
- 24 Conchiglioni
- 2 cans of plain sardines Connétable
- 2 candied tomatoes in oil
- 0.5 Eggplant
- 1 garlic clove
- Sprigs of Chives (a little)
- Salt
- Ground pepper
- Olive oil
- Preheat the oven to 180°C. Cook the pasta al dente in salted boiling water.
- Meanwhile, prepare the filling: Peel and finely chop the garlic into micro-cubes, then sauté for a few minutes over low heat.
- Cut the tomatoes and eggplant into 5 mm cubes, no more, add them to the garlic. Add a few sprigs of chopped chives and the juice from the can of Connétable plain sardines. Salt, pepper.
- Let cook for 5 minutes over low heat. When the pasta is cooked, drain it and gently place it on absorbent paper. Then garnish them, using a spoon the filling.
- Cut the sardines in half in the direction of the net, remove the central bone. Then cut each part again in half, always in the direction of the net. Place the pieces thus obtained in the conchiglioni.
- Reheat in the oven for a few minutes, taking care that the pasta does not dry out.
- Remove from oven, drizzle with olive oil and add a sprig of fresh chives for presentation.
Conchiglioni stuffed with sardines
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