Our Food Story 2 | Rustichella d’Abruzzo Conchiglioni Ripieni di Salsiccia e Zucca

A delicious weeknight meal and is likely to be one of your go-to quick dishes which highlight these ingredients beautifully.

Ingredients for 4 Servings


Remove the peel and cut the pumpkin into cubes. In a pan put a drizzle of olive oil, and a couple of sage leaves and sauté briefly. Add the diced pumpkin and brown over high heat for a few minutes. Season with salt and add a ladle of boiling water and cook over low heat for about 30 minutes with the lid slightly open. The consistency of the pumpkin must be such as to be able to make it puree by mashing it with a fork.

While cooking the pumpkin, put the sausage in another pan until brown, with 2 sprigs of rosemary. When the sausage is browned and crumbled, turn off.

Cook the conchiglioni in abundant salted water, drain the pasta.

Make the pumpkin puree by mashing it with a fork, or passing it through the mixer. Spread a few tablespoons of pumpkin puree on the pan that you will use to cook the conchiglioni. In a bowl, combine the remaining pumpkin puree, 20 g of parmesan cheese, the sausage and the diced provolone.

Fill the conchiglioni with the ricotta, pumpkin and sausage filling and arrange them on the baking dish. Sprinkle with the remaining grated cheese and breadcrumbs, bake in a preheated static oven at 180 ° for 30 minutes.

Serve the conchiglioni. Perfectly paired with Pievalta Verdicchio dei Castelli di Jesi DOC Classico Superiore

Verdicchio dei Castelli di Jesi boasts a microclimate well suited for lighter and fresher Verdicchio expression. Clay and limestone amplify minerality and freshness of fruit character. A tell-tale varietal note of all Verdicchio is often described as sweet almond. Verdicchio is a non-aromatic variety, but expect a streak of citrus to show, especially lime. Because Verdicchio maintains high levels of tartaric acidity, the wines can be crisp, refreshing and highly age-worthy.