Conchiglie stuffed with textured soy and truffle extra virgin olive oil



Status: NEW 


  • 6 conchiglie per person
  • 4 garlic gloves
  • 1 green pepper
  • 2 carrots
  • 1/4 courgette
  • 200 gr textured soy
  • 250gr tomato sauce
  • Sweet wine
  • Extra virgin olive oil D·Oliva cook-with-me
  • Extra virgin olive oil  D·Oliva black truffle
  • Sliced almonds
  • 1/2 onion
  • 250ml cream
  • Fresh mozzarella
  • Salt
  • Black pepper


  1. Chop the garlic, green pepper, carrots and courgette. Add them to a pan with 3 extra virgin olive oil (Cook with me) table spoons.
  2. Add the textured soy, a warm water glass , the tomato sauce and half glass of sweet wine. Mix and add  SALT and pepper.
  3. In another pan, boil some water with SALT and add the pasta. Cook the time given by the manufacturer. When finish, remove the water and keep the pasta cold.
  4. Chop the onion and put it in a pan with 1 olive oil tablespoon. Cook it slowly and when the onion is Golden, add the cream, the almonds and 1 truffle olive oil coffee spoon.
  5. When the  textured soy  is Reddy, i mean, the liquid is evaporated, we staff the conchiglie.
  6. Turn on the oven grill and add some mozzarella over each conchiglie until the cheese is melted.
  7. Put the pasta in a dish covering with the cream sauce and some truffle extra virgin olive oil
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Launch date

Thursday, 3 May 2018