Conchiglione with Abalone and Broccoli

Name: Conchiglione with Abalone and Broccoli
Yield: 4
Ingredients: 400 g of abalone cut into cubes; 2 carrots cut into rounds; 1 bunch of broccoli; 1/4 cup (chopped) of olive oil; 1 onion, finely chopped; 1 clove of garlic, minced; 300 g of conchiglione cooked al dente; Salt and pepper to taste; 1/2 cup (shredded) of grated cheese

1
400 g of abalone cut into cubes
2
2 carrots cut into rounds
3
1 bunch of broccoli
4
1/4 cup (chopped) of olive oil
5
1 onion, finely chopped
6
1 clove of garlic, minced
7
300 g of conchiglione cooked al dente
8
Salt and pepper to taste
9
1/2 cup (shredded) of grated cheese

Ingredients

1
400 g of abalone cut into cubes
2
2 carrots cut into rounds
3
1 bunch of broccoli
4
1/4 cup (chopped) of olive oil
5
1 onion, finely chopped
6
1 clove of garlic, minced
7
300 g of conchiglione cooked al dente
8
Salt and pepper to taste
9
1/2 cup (shredded) of grated cheese

Directions

1
1
2
Cook the abalone and carrots in steam for 10 minutes. Reserve
3
2
4
Wash the broccoli, cut into small florets, and cook in boiling salted water for 3 minutes
5
Drain and reserve
6
3
7
In a pan, heat the olive oil, sauté the onion and garlic until softened
8
4
9
Add the reserved vegetables and let them simmer on low heat for 2 minutes
10
5
11
Gently mix the conchiglione
12
6
13
Season with salt, pepper, and sprinkle grated cheese
14
7
15
Serve immediately.