Conchiglioni pasta with sausage and saffron
Thinking about making this conchiglioni pasta with sausage and saffron recipe, I was inspired by a typical Lombard course known as "risotto alla monzese".
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Cooking tools:
- Pot
- Colander
- Skillet
- Fork
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Stove
- Perforated ladle
- Spoon
- Plate
- Serving platter
Ingredients
- 210 gr conchiglioni pasta
- 350 gr fresh sausage
- 170 gr ricotta cheese
- 20 gr ground onion
- 40 ml dry white wine
- 15 gr grated Parmesan cheese
- 200 gr cream
- 1 tablespoon of extra virgin olive oil
- 1 envelope of saffron powder (0,5 gr)
- Thyme leaves as required
- Salt as required
- Pepper as required
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