Ceps in a marinade and with conchiglioni/coppa

Difficulty :
Preparation :
30 min
Baking :
20 min
Type of recipe :
Main course


32 Conchiglioni pasta pieces (provide for slightly more in case of breakage).
2.5 kg of fresh ceps 5/8 cm
1 onion
2 cloves garlic
80 g celery stalks
32 slices of coppa
300 g fresh spinach
150 g ricotta cheese
100 g grated Grana Padano
Olive oïl
2 Lemons
Ground Pepper


Prepare and clean the ceps.
Cut them finely with a mandolin.
Zest 1 lemon and squeeze both.
For the marinade, mix the salt, pepper and lemon juice, add 2 dl of olive oil.
Line up the mushrooms perfectly all along the plates. Make rows 6/7 cm wide.
Brush the cep carpaccio generously with marinade. Keep cool.
Cut the remaining ceps into small cubes.
Cook the spinach in a saucepan with a drizzle of olive oil and the 2 peeled and whole cloves of garlic.
Keep cool.
Chop the 2 cloves of garlic, along with the onion and celery.
Cut half of the coppa into thin sticks.
Sweat the garlic, onion, celery, chopped coppa, then ceps in olive oil.
Add salt and pepper.
Add the spinach and lemon zest.
Mix with ricotta cheese and grated Grana cheese. Mix well.
Preheat the oven to 200 °C. Place the remaining coppa slices on top and grill them until "crispy".
Cut them in half and set aside. Lower the oven to 160 °C.
Cook the pasta in boiling salted water, refresh and drain.
Fill them with the mushroom stuffing and place on an ovenproof tray.
Heat them for 8 minutes and garnish with half the crispy coppa.
Place the stuffed pasta on the cep marinade.


Enjoy your meal