Ricotta & cauliflower stuffed shells (Conchiglioni ripieni al forno) from Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary (page 203) by Giulia Scarpaleggia

  • fine sea salt
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  • Gorgonzola cheese
  • Show all ingredients...
  • Serves : 6 as a first course

  • EYB Comments

    Can substitute white cauliflower for Romanesco cauliflower, jumbo shells for conchiglioni, and panko for coarse breadcrumbs. You may use the homemade breadcrumbs recipe on page 84.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white cauliflower for Romanesco cauliflower, jumbo shells for conchiglioni, and panko for coarse breadcrumbs. You may use the homemade breadcrumbs recipe on page 84.

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