Conchiglioni farcie aux épinards

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Conchiglioni farcie aux épinards. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Conchiglioni farcie aux épinards is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Conchiglioni farcie aux épinards is something that I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Conchiglioni farcie aux épinards, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Conchiglioni farcie aux épinards delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Conchiglioni farcie aux épinards is 3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Conchiglioni farcie aux épinards estimated approx 20 min.

To get started with this recipe, we must prepare a few ingredients. You can cook Conchiglioni farcie aux épinards using 17 ingredients and 7 steps. Here is how you cook it.

#étésalé

Ingredients and spices that need to be Take to make Conchiglioni farcie aux épinards:

1. 250 g Conchiglioni (pâte d'escargot)
2. Sel
3. 1 càs huile
4. Eau
5. La farce
6. 80 g fromage râpé
7. 1 botte épinards
8. 2 gousses d'ail
9. Sel et poivre noire
10. La sauce tomate
11. 3 tomates
12. 1 càs tomate conservé
13. 2 feuilles laurier
14. 1 càc menthe sèche
15. 1 càs huile
16. 2 gousses d'ail
17. Sel et poivre noire

Instructions to make to make Conchiglioni farcie aux épinards

1. Mettez les conchiglioni dans l'eau bouillante salée et ajoutez une càs huile
2. Préparez la sauce tomate, mettez l'huile dans la poêle, ajoutez l'ail haché et la tomate hachée, la tomate conservée, laurier, la menthe, le sel et le poivre noire, laissez bouillir pour 15 min.
3. Préparez la farce, lavez et coupez en petits morceaux les épinards, mettez les dans une poêle, ajoutez l'ail haché, le sel et le poivre noire. Retirez du feu, mélangez avec le fromage râpé.
4. Remplir les conchiglioni par la farce.
5. Mettez la sauce tomate dans un plat à four, ajoutez les conchiglioni farcie.
6. Enfourner à 220 degré pour 5 à 10 min selon le four.
7. Bonne dégustation 😋

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