Finely chop the onions and courgettes and brown them in a pan for a couple of minutes. Blend with white wine, salt, pepper and cook with the lid until they are completely stewed and they will smash with a fork (add water if during the cooking all the wine dries). Frull the mixture with a minipimmer so as get a soft and velvety cream. Cook the pasta in plenty of salted water and while waiting prepare the emulsion of buffalo mozzarella always using the minipimmer, blend the chopped mozzarella with a drop of milk, the basil leaves and a tablespoon of oil, making short blends, so as not to melt in cheese, then add salt. Drain the pasta and make up your plate by placing the cream of zucchini and onions on the base, then the still hot conchiglioni with the emulsion of mozzarella inserted with a a sac-a-poche, then a drop of extra virgin olive oil raw for finish the dish.
by Cucina & Cantina.