Conchiglie with Gorgonzola and Pistachios
from The Silver Spoon: Pasta, Phaidon Press, 2009.
Found some conchiglie at the local shop so was keen to try out a recipe that included it. Naturally I found one in The Silver Spoon that covers a great range of different types of pastas.
The most difficult part of this recipe was peeling the pistachios. They had to be soaked a short while in hot water before the peel was rubbed off — all a little time consuming and not too exciting to do. I think I’d leave the skins on if I did it a second time. The blanching softened the pistachios a little so they lost their crunch. The different texture would have been a good addition to the pasta.
The remainder of the cooking was very easy. The result was okay though not one I’d go back to—enjoyable but not over special.
Ease of cooking: ✔✔✔
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