Title: GARLIC STUFFED JUMBO PASTA SHELLS
Categories: Pasta
Yield: 24 servings
1/2 kg Jumbo pasta shells
-boil until cooked and drain
6 tb Butter
6 Garlic cloves peeled finely
-chopped + little salt
6 tb Flour
2 c Milk
1 c Heavy cream
1/2 c Finely chopped parsley
6 Anchovy fillets,fine chopped
---------------CHEESE-AND-PROSCIUTTO STUFFI---------------
500 g Ricotta cheese
250 g Cottage cheese
1/4 c Grated Parmesan
6 Thin slices prociutto cut
-into very little squares
3 tb Chopped parsley
3 tb Chopped [fresh] basil
2 Egg yolks, beaten
Salt & pepper to taste
Melt the butter in a heavy-bottomed saucepan over low
heat. Add the garlic and saute until it just starts to
turn golden brown. Remove from the heat and when the
butter has stopped bubbling add the flour. Return to
the heat and cook, stirring constantly for two
minutes. Do not let the flour color! Remove from the
heat and add the milk and cream all at once.
Immediatelt beat vigorously with a whip until smooth.
Put the pan over medium heat add the parsley and
anchovies. Cook, stirring constantly until the sauce
has the constancy of heavy cream. Remove from the
heat. Add salt and pepper to taste, Reserve uncovered.
In a large bowl, combine the ricotta, cottage cheese,
Parmesan, parsley basil, prosciutto and egg yolks. Add
salt and pepper to taste, and mix well.
Stuff each shell with some of the cheese mixture.
Using your fingers, press the long side of each shell
lightly together so that the shape of the shell is as
it was before boiling. Wipe any excess of filling.
Put about two cup of the sauce in the bottom of a
baking dish big enough to hold all the 24 shells in
one layer. Place the stuff shells in the dish, pour
the remaining sauce over.
Bake in a preheated oven at 375 F for 15 minutes.
Serve at once.
In a few months I will have fresh basil in my
garden....
