Conchigliette Alla Silveria

Preparation:

Preparation: Cut the mozzarella into very small cubes, put it in a bowl together with the peeled tomatoes, deseeded and cut into small pieces; add the clove of garlic squeezed with the appropriate garlic press, or minced very finely. Add the oil, salt and the chopped basil, parsley, mint, walnut and pine nuts. Sprinkle with oregano and marjoram, mix well and leave to rest for at least two hours. As soon as the shells are cooked al dente, drain them and immediately pour them into the bowl; mix by adding the grated parmesan. Those who like it will add the right amount of chilli oil to their portion.