And then come the “conchiglioni”

Generous in size, “welcoming” and fun. Try them like this.

4 Gragnano “conchiglioni”
1 mozzarella
Béchamel sauce (50 g butter, nutmeg, 50 g flour, 1/2 litre milk, 1 pinch salt)
200 g peas
250 g olive sauce
Grated Parmesan cheese

Make the béchamel. Cook the peas. Dice the mozzarella. Cook the “conchiglioni” “al dente” in plenty of salted, boiling water and then put them on a baking tray and fill them with the béchamel sauce, the peas and the mozzarella. Add the Parmesan cheese, put them in the oven for 10 minutes and serve.