Rustichella D’abruzzo Conchiglioni Tris

The 2 Michelin star Chef Antonino Cannavacciuolo, on the occasion of his Roman event in April 2016 at the Olympic Stadium in Rome, presented the recipe with which he began the adventure at Villa Crespi, cooking the Rustichella d'Abruzzo Conchiglioni stuffed with Gorgonzola with green apple juice and celeriac.

• Cooking time: 11-14 minutes.
• Ingredients: Durum wheat semolina, 2% tomato, 1.5% spinach, water.
• Average Nutritional Values per 100g: Energy: 352KCAL/1493KJ, Fats: 1.5g/Saturates: 0.3g, Carbohydrates: 71g/Sugars: 4g, Fibre: 3g, Proteins: 13.5g.