Lamb and Herb Conchiglioni
Heat the oil in a saucepan and brown the ground meat and onions.
Lower the heat, cover and cook for 15 min.
Immerse the spinach (or chard greens) in a large pot of salted boiling water.
When the water starts to boil again, drain, rinse in cold water, drain again and chop with a knife.
Add to the saucepan along with the herbs, season, lower the heat, cover and cook for another 10 min.
The water must totally evaporate. During this time, cook the conchiglioni al dente (following the instructions on the package, for 10 to 12 min), drain, cool and dry thoroughly.
Fill the conchiglioni with the stuffing and place them in a baking dish with the veal stock and a dash of olive oil, and cover with Parmesan.
Preheat the oven to 210 °C, and bake for 10 min before serving.
Perfect wine pairing
More about this grape varietyCabernet-Sauvignon de France
Dense, colorful, sturdy wines. Cabernet-Sauvignon embodies the classic French spirit; it makes strong, hearty wines oozing with body. More tannic than other varieties, this masculine grape demands dishes with strong flavors and meaty textures. Lamb is its ideal partner. Thin lamb strips or duck breast – like any meat that must be chewed intently to experience its full flavor - go well with Cabernet-Sauvignon. Its structure and wild blackcurrant aroma echo the musky flavor of grilled meats. An adventure in taste: the sweet-savory delight of Prunes Wrapped in Bacon. Astonishingly, Cabernet-Sauvignon easily lends itself to this unexpected harmony. It is based on the smoky notes shared by the lard and the wine, and on the sweetness of the prunes, which plays off Cabernet-Sauvignon’s tannins delightfully.
