Fryed stuffed conchiglioni, a delicious recipe passed to me by a dear friend’s Greek aunt, the original version uses feta and lamb sausage which in Greece are two must-haves of their diet.
I wanted to make it a little more homegrown with a version with the classic pork sausage instead of lamb, putting the smoked scamorza cheese inside instead of feta.
I also made a version with feta cheese and another variant with salted ricotta cheese.
If you don’t like smoked scamorza cheese you can replace it with mozzarella cheese, as long as it is very firm and dry so that it becomes stringy and not liquid once fried.
You can replace both ricotta and feta with another hard cheese so that it melts just enough to become stringy and not overflow from the conchiglione.
Do not be fooled by the quantity of only 3 conchiglioni each, you will see that they will be more than enough during an happy hour or buffet.
In this case I prefer to fry in a saucepan rather than in a pan, so that the oil is deep, for the ingredients of a certain size I find it the best method.
Check out all my Christmas recipes in my Advent Calendar.
Do you like discovering recipes in other languages?
Here’s how I prepare this recipe on my blog in Italian.
Ingredients to Fryed stuffed conchiglioni
Tools to Fryed stuffed conchiglioni
Steps to Fryed stuffed conchiglioni
▪ Cook the conchiglioni in salted water leaving them aldente, drain and put them to cool.
▪ Cut the smoked scamorza cheese into 4 cubes.
▪ With the sausage paste make 4 sausageball of about 30 grams each and insert a cube of smoked
scamorza cheese in each sausageball.
▪ Cut feta cheese into 8 cubes.
▪ Grate the salted ricotta into a bowl.
▪ Coarsely chop the green part of the spring onions (you will need both the feta and the ricotta).
▪ Take 2 conchiglioni, put a sausageball inside the first one and close with the other, tightening as
much as possible so that they are sealed.
▪ For a firmer closure, you can lightly wet the edges with a little water.
Repeat for all the other sausage conchiglioni.
▪ Take 2 conchiglioni, put 2 cubes of feta and a handful of spring onions inside the first and close with
the other tightening as much as possible so that they are sealed.
Repeat the operation for all the other feta cheese conchiglioni.
▪ Take 2 conchiglioni, fill the first with 1/4 of salted ricotta cheese and 1/4 of the remaining spring
onions, then close with the other, tightening as much as possible so that they are sealed.
Repeat for all the other salted ricotta cheese conchiglioni.
▪ Take the 3 bowls and put the flour in one, the eggs beaten with a fork in the second and finally the
breadcrumbs in the third.
▪ Take 1 conchiglione, pass it in the flour, then in the eggs and finally in the breadcrumbs.
Place it on the oval plate and bread all the other conchiglioni.
▪ Put the plate with conchiglioni in the fridge to rest for 2 hours.
▪ Pour the sunflower oil into the saucepan and bring it to a not too high temperature.
▪ Remove the oval plate from the fridge and start frying the conchiglioni 2 at a time until they are
golden, for those with feta cheese and salted ricotta cheese it will take about 4 minutes, for those
with sausage at least a couple of minutes more.
▪ Remember that every time you put a food in the hot oil it will lose its temperature, so for the last
conchiglioni you will need a few more unless, after each frying, you do not wait for the oil to return
to temperature.
▪ Once ready, put them to drain on blotting paper and then serve them hot.
▪ Fryed stuffed conchiglioni are ready!
▪ Enjoy!
Wine pairing
This appetizer, both for the cooking method and for the presence of slightly fatty ingredients such as sausage and cheeses, needs a nice bubble, perhaps rosé.
Cesarini Sforza Trento doc rosé is our choice to accompany the dish with elegance. The fresh flavor of Chardonnay and the elegance of the Pinot Noir fruit harmonize with the aromatic elements of the dish in perfect balance.
Varied doses for servings