Conchiglioni stuffed with mushrooms
(Photo@TheFoodTraveller.com - Nikon D200)
How many times I felt like making cannelloni, but had not time to make the fresh pasta? Really often! Well, in Italy there is a solution called "conchiglioni" which is a pasta shape looking like a sea shell and big enough to be filled. It makes life easier and it still delivers most of the taste of a cannelloni dish. We prepared this dish ... honestly ... a few weeks ago. It was there on my laptop waiting to be blogged about. So here I am. It is a very nice dish, where I have used a little twist being chopped coriander to give it a bit of freshness. If you do not like coriander, use flat parsley ... this is what my mum would do.
Serves: 6 as a main course
FlexiPoints: 6
Suggested wine: I would go for a Salice Salentino or a nice Barbaresco with this one.
Special equipment: none
Ingredients:
- 200g conchiglioni pasta
- 500g mixed wild mushrooms
- 150g ricotta cheese
- 50g smoked bacon
- 2 garlic cloves
- 1/2 glass of red wine
- 1/2 liter milk
- 40g butter
- 40g flour
- 10g fresh coriander
- Oil, salt and pepper as needed.
Ingredient note: conchiglioni pasta is something that looks like sea shells so that they can be filled. If you cannot find it, use something like paccheri or small cannelloni pasta shapes instead.
How-to:
1. Chop finely the garlic and the coriander. Cube the bacon. Chop the mushrooms in medium irregular pieces.
2. Saute the garlic and bacon in some hot oil for 2’ or until colored. Add the mushrooms and keep cooking on medium/high heat for 5’. Turn to high heat and add the wine. Let it get absorbed. Turn off and stir in the coriander.
3. Mix the mushrooms with the ricotta and 2 tbsp of oil. Season with some pepper. Set aside.
4. Make the white sauce by melting the butter in the milk avoiding to get the milk boiling. Once the butter is fully melted add the sifted flour one spoon at a time until it get fully absorbed. Keep warm.
5. Boil the pasta in salted water for half of its cooking time. Drain and let cool down. Fill each conchiglioni shape with the ricotta and mushroom mix.
6. Distribute half of the white sauce on a large oven pot. Put in the filled pasta. Pour the remaining sauce on top. Season with abundant pepper.
7. Bake at 180C for 15’. Serve immediately.
FlexiPoints: 6
Suggested wine: I would go for a Salice Salentino or a nice Barbaresco with this one.
Special equipment: none
Ingredients:
- 200g conchiglioni pasta
- 500g mixed wild mushrooms
- 150g ricotta cheese
- 50g smoked bacon
- 2 garlic cloves
- 1/2 glass of red wine
- 1/2 liter milk
- 40g butter
- 40g flour
- 10g fresh coriander
- Oil, salt and pepper as needed.
Ingredient note: conchiglioni pasta is something that looks like sea shells so that they can be filled. If you cannot find it, use something like paccheri or small cannelloni pasta shapes instead.
How-to:
1. Chop finely the garlic and the coriander. Cube the bacon. Chop the mushrooms in medium irregular pieces.
2. Saute the garlic and bacon in some hot oil for 2’ or until colored. Add the mushrooms and keep cooking on medium/high heat for 5’. Turn to high heat and add the wine. Let it get absorbed. Turn off and stir in the coriander.
3. Mix the mushrooms with the ricotta and 2 tbsp of oil. Season with some pepper. Set aside.
4. Make the white sauce by melting the butter in the milk avoiding to get the milk boiling. Once the butter is fully melted add the sifted flour one spoon at a time until it get fully absorbed. Keep warm.
5. Boil the pasta in salted water for half of its cooking time. Drain and let cool down. Fill each conchiglioni shape with the ricotta and mushroom mix.
6. Distribute half of the white sauce on a large oven pot. Put in the filled pasta. Pour the remaining sauce on top. Season with abundant pepper.
7. Bake at 180C for 15’. Serve immediately.
Labels: main course, pasta
posted by The Food Traveller at 7:33 PM
1 Comments:
uhm che buoni!
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