Ingredients for baked Conchiglioni with chicory, mortadella and Montébore cadet

  • 500 gr conchiglioni
  • 1 large chicory head
  • 1 onion
  • 250 gr spicy mortadella
  • 250 gr Cadet cheese from Montébore
  • 350 ml milk
  • 30 gr butter to grease the pan
  • 1 – 2 tablespoons 00 flour
  • 4 tablespoons grated parmesan
  • 1/2 glass of white wine
  • extra virgin olive oil
  • salt
  • pepper


  1. Start by melting the butter in a saucepan.
  2. Add the flour and then the milk, let the béchamel thicken and add the coarsely grated Cadetto di Montébore cheese, making sure that it melts and mixes with the béchamel.
  3. Cut the mortadella into very small cubes (or if you want to chop it with a mixer).
  4. Cut the chicory into very thin julienne strips, then chop the onion and sauté it in a pan with a base of oil.
  5. When it begins to become transparent, add the diced mortadella and let it brown.
  6. Finally add the chicory cut into julienne strips, blend with the wine and let it dry in the pan.
  7. Add the prepared bechamel sauce to the chicory and mortadella dressing and mix everything well.
  8. Turn on the oven and bring it to 180 °C.
  9. Boil the conchiglioni, drain them al dente and arrange them in a single layer in a pan of those suitable for passing from the oven to the table just greased with butter. Pour the mixture into each conch, taking care to let a little bit into each of them and sprinkle the rest on their surface.
  10. Sprinkle with parmesan and bake for about 20 minutes or in any case until the surface of the dough is golden brown.