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Lumaconi

Snail Shells, and a Ricotta-And-Ham Filling

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Conchiglioni: Large shells, to be filled and baked

Conchiglioni: Large shells, to be filled and baked

Lumaconi are large pieces of open pasta, about the size of a ping pong ball, that look like snail shells (lumaca means snail), and are generally served stuffed. Any stuffing will work, including those for ravioli and those for manicotti or cannelloni.

Cooking time: 10-12 minutes
Substitutions: Cannelloni, large shells

A Recipe? Lumaconi Farciti, or Stuffed Lumaconi. For 4 you'll need:
  • 2/3 pound (300 g) lumaconi
  • A small onion, minced
  • 4 ounces (100 g) finely diced ham
  • 1/4 cup unsalted butter
  • 1 ounce (25 g) dried porcini, soaked in warm water for 20 minutes and then minced 9strain and reserve the soaking liquid)
  • 3/4 cup broth
  • A small bunch parsley, minced
  • 1 pound ricotta
  • Grated Parmigiano and more unsalted butter
Sauté the onion in the butter, and when it has become translucent add the ham. Continue cooking a few minutes more, then add the mushrooms, their soaking liquid, and the broth. Simmer the mixture for about 15 minutes, then remove it from the fire, and when it has cooled enough to be workable, combine it with the ricotta and the parsley and mix well. In the meantime, bring water to a boil, salt it, cook the lumaconi until they reach the al dente stage, and drain them carefully lest the force of the water tear them.

Preheat your oven to 360 f (180 C).

Fill the lumaconi with the ricotta mixture, put them in a buttered oven dish, dot them with unsalted butter and dust them with grated Parmigiano, and brown them for 10 minutes in the oven.

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