Sea shells recipes
Shells with minced meat in the oven |
 Large seashells with minced meat in the oven - the basic principles of cooking
Large seashells in Italy are called "Conquelioni". They are stuffed and baked in the oven. The most popular stuffing is minced meat. It can be from pork, beef, poultry or from several types of meat. For juiciness, minced vegetables are added.
Large shells are laid out in boiling, slightly salted water and boiled, stirring regularly, until half cooked. Throw them in a colander and cool.
Mix the minced meat with chopped onion, pepper, salt and mix thoroughly to get a homogeneous viscous mass.
The conciglions are filled with minced meat and laid in a deep form.
To prevent the dish from getting dry, the cockleshells are cooked in a sauce that is prepared on the basis of sour cream, ketchup, milk or cream.
Shellfish with minced sauce and bake until cooked in a preheated oven.
The dish can be cooked not only in the oven, but also in the multivark.
For preparation use only cockleshells from durum wheat.
Recipe 1. Large seashells with minced meat in the oven
Ingredients
minced meat - 400 g;
cheese Russian - 100 g;
bulb;
tomato paste - two spoons;
large seashells - packing;
spices.
Cooking method
1. Place a large pot of drinking water on a moderate fire. Bring to a boil. Pour into it seashells and cook until half ready. Throw in a colander and cool.
2. Loosen the bulb from the shell. Rinse it and crumble it a little. Connect the onions with minced meat. Season all with spices, add and carefully knead with hands until smooth.
3. Fill seashells with meat stuffing and place in a heat resistant mold in one layer.
4. In a deep cup, dilute the tomato paste with drinking water. Seize and season with spices. Stir. Pour the tomato sauce of the shell and put the form in the oven, heated to 180 C. Bake for half an hour. Take out the form, sprinkle the dish with grated cheese and put another five minutes.
Recipe 2. Large seashells with minced meat in an oven with béchamel sauce
Ingredients
300 g of large seashells;
a few twigs of greenery;
600 g minced meat;
2 onion bulbs;
150 g of Russian cheese;
3 slices of garlic.
Sauce:
a liter of milk;
pinch of nutmeg;
30 g of sink oil;
100 g of flour;
50 grams of oil draining.
Cooking method
1. Slices of garlic and onions peel off the husks. Wash vegetables and twist through a meat grinder, or grind in a blender. Add the vegetable mixture to the minced meat. Pepper, add and knead with your hands.
2. In a large pot of boiling water, place large seashells, mix and cook for five minutes. Throw the pasta in a colander and rinse under running water.
3. Fill the large cockleshells with meat stuffing and lay them in one layer in a greased, heat resistant mold.
4. Dissolve the flour in half a glass of milk, stirring thoroughly so that no lumps remain. The remaining milk is poured into the saucepan, add the oil and bring to a boil over moderate heat. In boiling milk, enter a thin stream of flour mixture, continuously stirring with a spoon. Salt, pepper and season with ground nutmeg. Do not stop stirring, bring the sauce until thick.
5. Seashells pour the sauce and bake until you have an appetizing crust at 200 C. Sprinkle cheese chips and send another five minutes into the oven.
Recipe 3. Large seashells with minced meat in the oven with sour cream
Ingredients
large seashells - packing;
spices;
sour cream - 200 g;
any minced meat - 450 g;
onion bulb;
Dutch cheese - 250 g.
Cooking method
In a large wide saucepan, boil the drinking water. Lightly attach it and pour the shells. Cook, stirring occasionally, until half cooked. Throw the pasta in a colander and rinse under running water. You can pour with vegetable oil, so they do not stick together.
2. Peel the cleaned onion and combine it with minced meat. Fill the filling with spices and season. Wash, lightly beating off the stuffing about the bowl. The resulting mass fill the shells and put them in one layer in a heat resistant mold.
3. Cheese finely grate. Sour cream into a plate and combine with grated cheese. Stir, seasoning with spices. Pour the pasta sauce over. Put the form in the oven, preheating it to 200 C. Bake for 25 minutes.
Recipe 4. Large seashells with minced meat in the oven with mushrooms
Ingredients
large seashells - 30 pcs .;
oil drain. - 30 g;
chicken mince - 500 g;
grows. oil - 10 ml;
champignons - 400 g;
garlic - three slices;
onion bulb;
cream 25% - 300 ml;
a mixture of grated cheese - 200 g;
egg;
fresh fennel - a small bunch.
Cooking method
1. We clean the bulb, mine and melenko kroshim. Greens are rinsed, dried and finely chopped. Champignons are cleaned, rinsed, dried on a paper towel and cut as small as possible.
2. In a heated frying pan pour in a spoonful of lean oil. Pour the onions into it and fry, constantly mixing, on moderate heat until soft. Add mushrooms and continue to cook, stirring, until all the juice from the mushrooms is evaporated. Put the chicken ground and mix the spatula, carefully breaking the lumps, until the color changes. Solim, pepper and shift the stuffing into a deep bowl. We cool.
3. In a large saucepan, bring the water to a boil. Add salt and pour out the pasta. Stir and cook until half cooked. Throw back on a sieve and rinse, stirring.
4. Melt the butter in the saucepan and put it finely chopped garlic. Fry for a couple of minutes. We pour in the cream. We add here the oil left from the frying of the filling. Pepper and salt. Spread half the cheese mixture and cook until it melts. We remove from the fire.
5. Add the remaining cheese and finely chopped dill to the chilled filling. Drive in the egg and mix. Oven warm up to 180 degrees.
6. Each shell is filled with stuffing and placed in a heat resistant mold. Pour on top with cheese sauce, so that all the seashells were covered with it. We tighten the form with foil and send it to the oven for half an hour. Then we remove the foil and prepare another quarter of an hour.
Recipe 6. Large seashells with minced meat in oven in sour-tomato sauce
Ingredients
200 g of large seashells;
fresh greens;
170 grams of homemade minced meat;
thyme;
5 grams of ground pepper red;
olive oil;
50 g of red onion;
10 g of flour;
1 slice of garlic;
50 g of ketchup;
1 pod of chili pepper;
100 g of sour cream 10%.
Cooking method
1. Boil a half-liter of water in a large saucepan. Add salt and pour the pasta into it. Cook for four minutes, stirring occasionally, until half cooked. Throw in a colander and pour abundantly with olive oil.
2. Forcemeat season, season with red ground pepper and mix thoroughly. Fry the minced meat in a well-heated frying pan with oil for ten minutes, carefully breaking it with a spatula, until the meat brightens. Put into a plate and cool.
3. Large cockleshells fill with meat stuffing and densely put in the form. Remove the red onion from the peel, cut into slices. Chop the chilli pepper from the seeds and cut into thin rings. Spread the vegetables over the pasta.
4. Sour cream together with ketchup, salt, add flour and a little drinking water. Shake everything with a whisk so that not a single lump remains. Fill the seashells with sauce. Tighten the form with foil and send it to the oven for half an hour. Cook at 180 degrees.
Recipe 6. Large seashells with minced meat in the oven with vegetables
Ingredients
one small carrot;
large seashells - 250 g;
garlic - three slices;
lean oil;
minced meat - 350 g;
Fresh greens;
sour cream - 125 g;
spices;
a large fleshy tomato;
a small onion.
Cooking method
1. Finely chop the peeled onion. Preheat the frying pan and put minced meat into it. Pour a little water and add finely chopped onions. Extinguish, carefully shoving the mincemeat with a shovel.
2. Clean and wash the carrot. Finely grate the vegetable. Peel the garlic from the husks and pass through the press to the carrots. Add the vegetables in a frying pan and stir well.
3. Bat the tomato with boiling water. Remove the thin peel. Cut the flesh into small pieces. Add the tomato in a frying pan. Put the finely chopped herbs. Pepper, salt and simmer on moderate heat, until all the liquid is evaporated.
4. Boil in a large amount of water, after sprinkling it and adding lean oil, until half cooked. In a separate plate, combine the ketchup with the sour cream. Add grated garlic and spices, season with salt and mix until smooth. Cheese finely grate. Pour the macaroni on the sieve.
5. In the mince, add two tablespoons of sour cream and stir well. Densely fill the shells with stuffing. Lubricate the form and put macaroni in it. In each shell, pour in the sauce. The remaining tomato-fried mixture is diluted with water and poured with shell sauce. Sprinkle with grated cheese. Put the oven in a preheated oven for 180 minutes for 180 minutes.
Large seashells with minced meat in the oven - tips and tricks
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