Lumaconi with buffalo

Product combined with the recipe

lumaconi Scatola 16 cf

Ingredients for 4 people

  • 22 giant Lumaconi Leonessa
  • 300 gr of buffalo stew
  • 250 gr of buffalo ricotta
  • 250 gr of buffalo mozzarella
  • 30 gr of Parmigiano Reggiano cheese
  • ¼ of onion
  • 4 tablespoons of extra virgin olive oil
  • 1 bottle of tomato sauce 680 gr
  • ½ glass of dry white wine
  • salt
  • pepper


In a saucepan, brown the finely chopped onion in the oil, then add the tomato. When the sauce starts to boil add the salt and last the cooking for another 30 minutes at a very low flame. I brown the meat in a pan, then I pour the wine and let it evaporate. Prepare the filling by adding the ricotta cheese, diced mozzarella, cheese, a pinch of salt and pepper to the cooled meat. I heat the lumaconi, drain them al dente, cool them under running water and then fill them. I prepare a bowl with a layer of gravy and I place the snails one next to the other then season them with the remaining sauce and I cook in a preheated oven at 180 ° C for 15 minutes.

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