Conchiglie With Three Fillings
|Conchiglie||6 Dozen (Giant Shells)|
|Marinara sauce||6 Cup (96 tbs)|
|Balsamella sauce||6 Cup (96 tbs)|
|Freshly grated parmesan||2 Cup (32 tbs)|
|Freshly grated parmesan||1⁄4 Cup (4 tbs)|
|Finely chopped garlic||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Egg yolks||3 Large|
|Chopped scallions||2 Tablespoon|
|Chopped italian parsley||1 Tablespoon|
|Mozzarella||1⁄4 Pound, diced|
|Finely chopped shallots||1⁄2 Cup (8 tbs)|
|Finely chopped garlic||1 Teaspoon|
|Fresh spinach/2 packages of 10 ounces each frozen spinach, squeezed dry and chopped||1 Pound, cooked, drained, and chopped|
|Mushrooms||1⁄2 Pound, chopped coarsely|
|Freshly grated parmesan||4 Tablespoon|
|Prosciutto/Other smoked ham||1⁄8 Pound, chopped coarsely|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Sweet italian sausages||1⁄2 Pound, casings removed and meat crumbled|
|Ground lean veal||1⁄2 Pound|
|Fine bread crumbs||6 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped italian parsley||2 Tablespoon|
|Chopped fresh rosemary/1/4 teaspoon dried rosemary, crumbled||1⁄2 Teaspoon|
|Chopped lemon zest||1⁄2 Teaspoon|
1. For the cheese filling: in a large bowl, combine the ricotta, parmesan cheese, garlic, salt, a liberal grinding of black pepper, and the egg yolks, 1 by 1, beating well after each addition. Then mix in the scallions, parsley, and mozzarella, and taste for seasoning. The filling should be quite definite in flavor; add more salt, pepper, and even more scallions, if necessary. Cover with plastic wrap or foil and refrigerate for at least an hour.
2. For the spinach and mushroom filling: in a large skillet, melt 4 tablespoons of butter. Add the shallots and garlic and, stirring frequently, cook for 5 minutes without letting them brown. Add the spinach, raise the heat, and cook, stirring constantly, until all the moisture in the skillet evaporates and the spinach begins to stick lightly to the pan. With a rubber spatula, transfer it into a large mixing bowl.
3. Melt the remaining butter in the skillet and add the mushrooms. Cook over moderate heat for 2 or 3 minutes until they begin to give off their liquid, then raise heat and rapidly boil away almost all their moisture. Transfer the mushrooms to the mixing bowl. Stir the mixture for a few minutes to cool it.
4. With a wooden spoon, beat in the eggs, 1 at a time. Stir in the parmesan cheese, prosciutto, mozzarella, salt, and some pepper. Taste for seasoning and add more salt and pepper if you think it needs it.
5. For the sausage and veal filling: in a large skillet, heat the oil, add the shallots, and cook over moderate heat for about 5 minutes, stirring frequently. When they just begin to color, add the sausage meat. Raise the heat and saute until it has rendered most of its fat; the meat should turn a light brown. Add the veal, saute for 3 to 4 minutes over high heat until it has turned from pink to brown, then transfer everything in the skillet into a sieve and drain the meat of all fat.
6. In a large bowl, soak the bread crumbs in the heavy cream for 3 or 4 minutes, and add the drained meat. Beat together with a wooden spoon until the mixture is fairly smooth, then beat in the eggs 1 at a time. Stir in the parsley, rosemary, lemon zest, salt, and some pepper. Taste for seasoning.
7. Cook the shells until al dente, drain, and dry thoroughly in a linen towel. Stuff 24 shells with one of the fillings; stuff remaining with other 2 fillings.
8. Preheat oven to 350 degrees. Butter several large baking pans to hold all the shells, and place them in. Pour the marinara and balsamella sauces over the shells in each pan and sprinkle with 1 cup of cheese, reserving the remainder to pass at the table later. Bake pasta for 30 minutes or until sauce bubbles and pasta is heated through.