Conchiglioni Stuffed with Ricotta and Spinach with Flambéed Guanciale

Method

1. Pre-boil the conchiglioni until al dente.
2. In a pan, melt butter over medium heat. Add spinach, season with coarse salt and pepper, and cook briefly until wilted.
3. Add chopped salted cashews to the spinach.
4. Turn off heat. Add ricotta cheese and mix well to form a filling. Adjust salt if needed.
5. Stuff each conchiglione with the filling.
6. Place the stuffed conchiglioni in a pan or dish. Top each one with a slice of guanciale, and place one more slice over the top to cover.
7. Flambé the guanciale (heat until sizzling and carefully ignite the fat), then lower the heat.
8. Serve immediately.