- 14 oz PGI Gragnano Conchiglioni Rigati
- 8 Cherry tomatoes
- 2 Cloves garlic
- to taste Fresh basil
- to taste EVO oil
- 28 oz PDO grated Parmesan cheese
- Cook the PGI Gragnano Conchiglioni in salted water and drain them al dente.
In a small pan, fry the garlic with the oil, pour the chopped tomatoes and cook for a few minutes. Season with salt and pepper.
In another pan, form a wafer with the grated Parmesan, giving it the shape you prefer. Repeat the operation based on the number of wafers you want to make.
- Stuff the Conchiglioni with the cherry tomatoes, arrange them each in a plate together with the parmesan wafer and complete with the basil leaf.