| Conchiglie / Shells Small, Medium, and Large for Stuffing |
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| Origin/Meaning: |  |
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Conchigliette - tiny shells |
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| These are produced in various sizes and for various purposes. The smallest of the are used in heartier soups. The medium are used for heavier sauces. i.e. tomato based or cream sauces. The very largest are precooked, stuffed and then baked with several different fillings, the most well known is with ricotta, egg, parsley and parmesan cheese. | |||||||||||||
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| Baked stuffed shells are a great dish to serve when you are having a lot of guests. It can all me made in advance and they are very filling. | |||||||||||||
Questions? E-Mail Me: bill.rubino@gmail.com |
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