Description
Continue exploring the wonderful dishes Zepter. This time I chose a recipe for stuffed lumaconi. Lumaconi and cancelloni is large seashells, snails for stuffing. Usually before filling filling boiled. When cooking in Zepter cookware this is not required, because the pasta to cook together with the filling through a closed cycle of evaporation. Cheese-cream sauce with Provencal herbs penetrate through the layers of stuffed lumaconi. It turns out juicy, tender and flavorful dish. Usually this dish is baked in the oven at high temperature, and with the addition of oil. In ware the Zepter stuffed lumaconi cook at a temperature of 90 degrees preserving nutrients without adding oil.
Ingredients
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Pasta
300 g
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Cream
650 ml
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Parmesan
150 g
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Spices
1 tsp
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Shrimp
400 g
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Halibut
400 g
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Yellow bell pepper
100 g
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Garlic
2 tooth
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Onion
1 piece
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Pepper white
0.25 tsp
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Parsley
10 g
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Salt
Cooking
For cooking stuffed lumaconi I use fresh halibut. You can substitute other fish, but with a delicate fillet of halibut this dish I like more.
A piece of halibut, cut into fillets, cut into small cubes.
Peeled shrimp cut into small pieces.
Sweet pepper cut in half, remove seeds, cut into small cubes, onions also cut finely cubes. Garlic was crushed with a knife.
In a bowl, combine halibut, shrimp, peppers, onions, garlic. Add the chopped parsley.
Cheese rubbed on a medium grater.
In a bowl pour the cream, add grated cheese, herbes de Provence. Mix the filling.
In a bowl with the ingredients for the filling, pour a little filling (about 6 tablespoons), add white pepper.
The stuffing mix.
Fill lumaconi filling and spread in the Zepter pot in one layer.
On top of the first layer of stuffed lumaconi spread the second.
Lumaconi then pour cheese and cream filling.
Close the pan with a lid and put in cold oven, turn on the small fire (my stove on the switch 4 division, so I turn on the unit). Give the direction of the controller to reach the middle of the green field, then switch off the stove. Leave the pan on the stove for about another 18 minutes. I want to note that thermal control in the cooking process doesn't heat up.
Salt the finished dish to taste. Served stuffed lumaconi, garnished with parsley. Bon appétit!
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