Conchiglioni del Lucchese
Preparation time: 10 minutes plus soaking
Cook time: 20 minutes
- 15g dried porcini mushrooms
- 450g conchiglioni
- 6tbsp Filippo Berio Extra Virgin Olive Oil
- 400g chicken livers, trimmed
- 1 clove garlic, chopped
- 3 tbsp brandy
- 500g fresh spinach, washed and cooked
- 250g ricotta cheese
- Half a teaspoon freshly grated nutmeg
- Pinch of ground cinnamon
- 25g freshly grated Parmesan cheese
Soak the porcini mushrooms in 100ml boiling water from the kettle for 15mins or until rehydrated. Drain reserving 6 tbsp of the stock.
Cook the pasta in a large pan of boiling salted water for 15mins or according to packet instructions until 'al dente'.
Meanwhile heat half the oil in a large frying pan add the chicken livers and garlic and fry over a high heat for 4 mins or until browned. Add the drained mushrooms and reserved mushroom stock and simmer for 1 minute. Add the brandy and carefully igni ricotta then add the nutmeg cinnamon and plenty of seasoning to taste. Mix well.
Drain the pasta then return to the pan. Add the pasta sauce to the pan and gently mix so that the sauce falls into the pasta shells. Divide between four plates then scatter over the Parmesan cheese and remaining olive oil. Serve straight away.