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Our tasty recipes

Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

All our recipes in "Main courses"

STUFFED NICCHIONI BAKED IN CARROT & CHICORY

STUFFED NICCHIONI BAKED IN CARROT & CHICORY
  • Description : 25 minutes
  • Cuisson : 15 minutes
  • Attente : nc

Ingredients :

For 4 peoples

  • 200 g/7oz leftover veal stew or 7oz raw veal scallops
  • 400 g/14 oz O&CO nicchioni pasta
  • 2 jars O&CO carrot & chicory with orange delice
  • 4 tablespoons O&CO basic extra virgin olive oil
  • salt and pepper to taste.

Description :

Cook the pasta in a large pot of boiling salted water for 9 minutes, or until al dente. Drain. Sauté the veal scallops for a couple of minutes on each side; they should be slightly undercooked. Cut them into pieces and ground coarsely in a food processor. If using leftover veal stew, simply shred the meat by hand. Stuff the nicchioni shells with the meat and place them in a baking dish. Pour the delice over the stuffed pasta and drizzle with the olive oil. Bake in a 350 preheated oven for 15 minutes, or until hot. Adjust seasoning to taste with salt and pepper, and serve immediately.