Conchiglioni with mince, spinach and cheese Zvenygorodskyi Extra
Conchiglioni shells — 30–35,
veal — 400 g,
cheese Zvenygorodskyi Extra — 200 g,
egg — 1,
onions — 2,
garlic — 2–3 cloves,
cream — 100 ml,
tomato paste — 1 tablespoon,
spinach — 100 g,
oil, salt and pepper to taste.
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Directions
Sauce
Beat the egg, add cream and tomato paste. Beat up well again.
Stuffing
Boil and mince the veal. Fry the onion in olive oil, add it to the mincemeat and mix. Wash, dry and cut finely the spinach, add to the mincemeat. Add salt and pepper to your taste. Boil the shells for 5 to 7 min. tillhalf-cooked . Stuff the shells with the meat stuffing. Put carefully the stuffed conchiglioni into the ovenproof dish. Cover with the sauce and top with grated cheese. Heat the oven to 180 оС. Cover the dish with foil and bake for 30–40 min. Remove the foil and bake 10 min. more.
Beat the egg, add cream and tomato paste. Beat up well again.
Stuffing
Boil and mince the veal. Fry the onion in olive oil, add it to the mincemeat and mix. Wash, dry and cut finely the spinach, add to the mincemeat. Add salt and pepper to your taste. Boil the shells for 5 to 7 min. till
Zvenygorodskiy «Extra»
Zvenygorodskiy «Extra» is the first cheese produced at our plant according to the original recipe. For almost 30 years this kind of cheese with a strong piquant taste has been popular not only in Ukraine, but in neighboring countries as well. But the real cheese Zvenygorodkiy is Zvenygorodskiy of the TM Zveny Gora from Zvenygorodka. Zvenygorodskiy «Extra» tastes wonderful in pizzas, lasagnas and with grilled meat.
Zvenygorodskiy «Extra», wheel
— 7 kg —
Zvenygorodskiy «Extra», pre-packed
— 285 g / 200 g —
Zvenygorodskiy «Extra», slices
— 150 g —
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