How to cook saffron conchiglioni au gratin in the oven with Reblochon cheese, a recipe that involves sprinkling with black truffle cut into strips.
Ingredients for 4 people
- 250 g of conchiglioni
- 1.5 of vegetable broth
- 1 sachet of saffron
- 200 g of Reblochon - if not found Taleggio is also good -
- 1 black truffle
- 1 knob of butter
- 6 tablespoons of truffle oil
How to prepare gratin saffron conchiglioni
Cook the conchiglioni in the boiling broth with the diluted saffron, then drain them al dente and set aside a few spoonfuls of the cooking broth.
Pass the conchiglioni under cold water.
Cut the cheese into slices about half a centimeter high and grease them with the truffle oil.
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Butter a baking dish, arrange the conchiglioni and pour over the broth kept aside.
Spread the cheese over the pasta and sprinkle everything with the truffle cut into flakes.
Grate in the preheated oven at 250 ° C for 10 minutes until the cheese has formed a golden crust.
Remove from the oven and serve immediately.
