Hi there,
I am looking for an authentic Italian recipe that makes use of the conchiglioni (big pasta shells).
On the internet, they are often referred to as conchiglioni ripieni (al forno) >> stuffed conchiglioni (oven-baked). The regional dish conchiglioni alla sorrentina might be the most 'original', but I am not sure. Also conchiglioni alla parmigiana can be found.
I cannot trace back any authentic recipes on the internet. It is not even sure whether the dish from Sorrento (Napels) is vegetarian or not. Some recipes contain ricotta, some not; some contain meat, some not.
Could anyone help me out with this? I would also love to know if there are any books about pastadishes and their authenticity.
I am looking for an authentic Italian recipe that makes use of the conchiglioni (big pasta shells).
On the internet, they are often referred to as conchiglioni ripieni (al forno) >> stuffed conchiglioni (oven-baked). The regional dish conchiglioni alla sorrentina might be the most 'original', but I am not sure. Also conchiglioni alla parmigiana can be found.
I cannot trace back any authentic recipes on the internet. It is not even sure whether the dish from Sorrento (Napels) is vegetarian or not. Some recipes contain ricotta, some not; some contain meat, some not.
Could anyone help me out with this? I would also love to know if there are any books about pastadishes and their authenticity.
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