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Conchiglione with fresh cherry tomatoes, basil and Parmesan crisp

Ingredients for 4 people


PREPARATION

  1. Cook the PGI Gragnano Conchiglioni in salted water and drain them al dente.

  2. In a small pan, fry the garlic with the oil, pour the chopped tomatoes and cook for a few minutes. Season with salt and pepper.

  3. In another pan, form a wafer with the grated Parmesan, giving it the shape you prefer. Repeat the operation based on the number of wafers you want to make.

  4. Stuff the Conchiglioni with the cherry tomatoes, arrange them each in a plate together with the parmesan wafer and complete with the basil leaf.

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