coquilles farcies

Serves 4:
120g large pasta type conchiglie
400 g sheep's cheese or fresh goat cheese type little Billy
8 slices of bresaola or grisons meat (or dry ham)
80 g rocket
12 black olives
1/2 bouquet mint
3 tablespoons olive oil
salt, pepper

Cook the pasta al dente in a large volume of boiling salted water.
Drain, sprinkle a dash of oil.
Finely chop the rocket and mint. Cut the meat into thin strips with scissors. Incorporate all in the cheese with 2 tablespoons of olive oil and pepper.
Fill cooled shells, sprinkle chopped olives.

Serve at room temperature as an apetizer or as a tarter with a green salad seasoned with balsamic vinegar and olive oil.