Conchiglioni with peas ragù and ham with smoked provola cheese

INGREDIENTS

14 conchiglioni
160 gr dry peas
200 gr Parma ham
400 gr tomato pulp
1 onion
White wine
Salt and pepper to taste.
100 gr smoked provola cheese
Chives to garnish

METHOD

Brown the chopped onion, add the diced ham, the peas and simmer with wine. Add the tomato with a glass of water. When the peas are cooked, after about 30 minutes, put them off the heat. Thereafter cook the conchiglioni, drip them, fill them with the ragout, put the chopped smoked provola cheese. Put all into the oven at 180°C for about ten minutes. Serve it and garnish as you wish.