Large shells of Gragnano PGI pasta, for stuffing. For oven-baked presentations that stand out on the plate.
Gragnano PGI dried pasta, from Campania. The shell shape and the size of the pieces lend themselves to fillings and dishes served au gratin.
Recommended cooking time 14 minutes, in 1 litre of water with 10 g of salt per 100 g of pasta.
Fill, then finish for a few minutes in the oven, covered with aluminium foil to keep it soft.
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