In Bologna, the heat has exploded in recent days, and with the Bonus 110 work sealing us indoors, it’s already terribly hot! When I return from my usual morning walk, if I don’t open the windows, the heat is already significant. So today, I’ve decided to bring cold stuffed summer conchiglioni to the table, a cold first course that can be made in advance and filled as desired!
It’s not a real recipe but a simple super easy, super quick idea for a cold summer first course that can be made in advance and filled according to our tastes!
The filling of the cold stuffed summer conchiglioni is a CAPRESE enriched with a touch of super fine anchovies in oil, but in this case, we can add lots of just sautéed and still crunchy vegetables, a smooth cream of tuna and/or salmon, and much more!
I’ll leave you with other ideas for a QUICK APPETIZER READY IN 10 MINUTES and cold first courses designed for summer:
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- to taste conchiglioni
- to taste mozzarella for pizza
- to taste tomatoes (firm and ripe)
- to taste tuna in oil
- to taste basil
- to taste salt
- to taste extra virgin olive oil
Tools
- Bowls
- Saucepans
Steps
1) In a bowl, place washed, firm ripe tomatoes, without seeds, and cut into medium-sized cubes.
2) Then add tuna in oil or natural as preferred, followed by an abundant dice of pizza-style mozzarella, which is less watery and won’t make the CONCHIGLIONI a bit… mushy!
3) Also add torn basil with your fingers, season with salt, and dress this stuffed cold pasta with a nice drizzle of good quality extra virgin olive oil.
4) In the meantime, I have a pot with salted water ready, and at the right moment, I cook the conchiglioni pasta and drain it before quickly rinsing it under a stream of cold running water.
5) Arrange the pasta on a towel to completely remove the cooking water and… carefully fill the shells with tuna, tomatoes, mozzarella, and fresh basil.
6) Seal the serving dish with cling film and refrigerate until serving.
Enjoy your meal!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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Annalisa says…
1) Prepared the day before, this cold stuffed first course is even tastier!
2) Personally, I would add some arugula leaves to give a kick to the flavor!
3) If you like, we can dress the cold stuffed summer conchiglioni with some mayonnaise!
