Conchiglioni with Sicilian broccoli, mozzarella cream and anchovy sauce

Ingredients for 4 people

  • 250 grams of buffalo mozzarella DOP with its water
  • salt as required
  • 2 tablespoons of extra virgin olive oil
  • 1 kg of Sicilian broccoli
  • 15 grams of pine nuts
  • 30 grams of dried raisins
  • 6 tablespoons of oil
  • 2 anchovy fillets
  • a clove of garlic in a shirt
  • salt and pepper as required
  • 16 striped Conchiglioni Leonessa
  • 6-7 anchovy fillets in oil
  • 15 grams of butter
  • 100 ml of fresh liquid cream
  • some tomato confit
  • seed oil to fry as required
  • salt and pepper as required


Clean and wash the broccoli well, divide into broth and blanch for 5 minutes in plenty of boiling salted water. Drain and set aside the cooking water. Toast in pine nuts in a pan and put the raisins raisins in lukewarm water for 15 minutes. Put the oil in a non-stick pan, the clove of garlic in a shirt and brown it for a minute, then add the anchovy fillets, crushing them with a fork until they melt. Remove the garlic. Add the toasted pine nuts and the well-squeezed raisins, then the broccoli. Season with salt and pepper and cook over medium heat until the broccoli becomes a cream, crushing them with a spoon and adding a little of the cooking water put aside. For the mozzarella cream, cut the buffalo into cubes (keep aside a slice that will serve to garnish the conchiglioni) and put it in the mixer with a little of the water (started with 2-3 tablespoons) and a drizzle of oil. Blend everything until obtaining a frothy consistency, adding a little oil and adding salt if necessary. Store at room temperature. For the anchovy sauce put the butter in a non-stick pan, melt it and add the anchovy fillets, crushing them carefully with a fork until they melt. Add the cream and a thread of water to control the buffalo and stir until the sauce thickens slightly. It will become denser as it cools. For the confit tomatoes, wash and cut the tomatoes and place them on a slightly greased baking tray: add salt and pepper and sprinkle with a pinch of sugar and place in the oven at 150 degrees for about an hour and a half. We suggest you prepare them the day before, for a matter of time. For the crispy leeks, wash the outer green leaves of the leek well, removing the ends: cut them into thin strips and lightly flour them. Fry the strips of leek in plenty of boiling oil and, when they are golden and crisp, place them on a sheet of absorbent paper. Preheat the oven to 200 degrees static. Boil the conchiglioni in plenty of water, drain them al dente and grease them well with a drizzle of extra virgin olive oil. Fill each conchiglione with the cream of broccoletti and two diced buffalo mozzarella and put them in the oven for one minute: the passage in the oven only serves to heat them, the mozzarella should not cook. Spread the cream of buffalo mozzarella on the plate, lay the conchiglioni on top and drip a little of the anchovy sauce on the pasta and cream. Garnish with crispy leeks, some tomato confit and a sprinkling of black pepper.

by Siciliani Creativi in Cucina

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