Conchiglioni ai pomodorini freschi, vasinicola e croccante di Parmigiano

Conchiglioni with fresh cherry tomatoes, basil and Parmesan crisp

Conchiglioni with fresh cherry tomatoes, basil (la vasinicola, a term widely used in Naples which derives from the Greek "vazilikon", which in turn comes from "vasilias", or King, we can therefore say that basil is "worthy of a king" ) and crunchy Parmesan are a great way to enjoy an easy, quick and tasty first course. This Italian recipe requires only a handful of quality ingredients and a few simple steps to achieve an incredible result.

Ingredients for 4 people


  1. First of all dedicate yourself to the preparation of the sauce; Pour the oil into a non-stick pan, fry the garlic, add the cherry tomatoes previously cut into small pieces, add salt and cook for 10/15 minutes. Finally, add the basil.
  2. In a saucepan, add plenty of water and bring to a boil. Add salt and cook the conchiglioni al dente.
  3. In the meantime that the pasta and the sauce are cooking, prepare the wafer with the previously grated Parmigiano Reggiano DOP. Heat a non-stick pan and pour the chopped Parmigiano Reggiano DOP and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon. After simmering it until it turns a golden colour, remove it from the heat and pour the PDO Parmigiano Reggiano onto a clean work surface. Let it cool for a couple of minutes, then shape it with your hands to form a wafer.
  4. Once the sauce is ready and the pasta is al dente, drain the Conchiglioni into the pan together with the sauce and sauté for a few minutes.
  5. Arrange the seasoned Conchiglioni in a serving dish together with the Parmesan wafer and garnish with a few fresh basil leaves and a nice sprinkling of grated Parmesan.
  6. The Conchiglioni with fresh cherry tomatoes, Vasinicola and crunchy Parmesan are ready to be served. A simple and tasty first course, suitable for everyone and to be brought to the table for any occasion.

    Enjoy your meal!

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