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Posts Tagged ‘Conchiglie’

A simple pasta dish with fantastic flavours. It looks veggie but actually contains anchovies and chicken stock. If you’re not bothered by those it’s a definite winner!

Conchiglie with chickpeas and za’atar – serves 4

  • 3 tbsp olive oil, plus extra to serve
  • a small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 10g thyme leaves, finely chopped
  • 25g anchovy fillets in oil, drained and chopped
  • 1 lemon, finely shave off a piece of the skin of half, then squeeze to get 2 tbsp of juice
  • 2 x 400g tins chickpeas, drained
  • 1 tsp soft brown sugar
  • 400ml chicken stock
  • 200g conchiglie pasta (or gigli or orecchiette)
  • 50g baby spinach
  • 15g parsley, roughly chopped
  • 1 ½ tsp za’atar

Heat the oil in a large sauté pan until hot, then add the onion, garlic, cumin, thyme, anchovies, lemon skin, ½ tsp of salt and plenty of black pepper. Fry for 3-4 minutes, stirring, until soft and golden.

Reduce the heat to medium-high and add the chickpeas and sugar. Fry for 8 minutes, stirring now and then, until the chickpeas start to brown and turn crispy. Add the chicken stock and lemon juice and simmer for 6 minutes, or until the sauce has slightly reduced. Remove from the heat and set aside.

Bring a large pan of salty water to the boil and cook the pasta according to the timings on the pack, then drain.

Stir the spinach and parsley into the chickpeas, if it doesn’t wilt you can warm the chickpeas through again gently. Add the pasta to the pan of chickpeas and stir to combine. Divide between bowls, then sprinkle with the za’atar and drizzle with olive oil.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Conchiglie al Cavolo Nero

We’ve made this a couple times recently as  Cavolo Nero is around and we keep on being drawn to it. Especially as we’re starting to tire of root veg and looking forward to all the treats that will come with Spring.

The dish is  creamy and cheesy, with load of garlic and iron rich Cavolo Nero. Fairly rich for a main course in our opinion but absolutely perfect served in small starter portions.

If it suits you can blanch and dry the Cavolo nero and make the garlic puree in advance which leaves very little to do to get the dish on the table.

Wine suggestion: An old favourite came to the rescue here in the form of the Sartarelli Verdicchio dei Castelli di Jesi Classico Superiore “Tralivio” which has a great weight but also a freshness and vibrant texture. The flavour of the food isn’t shy, so make sure whatever you choose has enough body to cope.

Conchiglie al Cavolo Nero – serves 6 as a starter

  • 900g Cavolo Nero
  • 300ml double cream
  • 7 garlic cloves, peeled
  • 3 tbsp extra virgin olive oil
  • 2-3 dried chillies, crumbled or 2 tsp chilli flakes (adjust to your heat preference)
  • 150g Parmesan, freshly grated
  • 250g conchiglie or other shell-shaped pasta

Remove the central stalk from the Cavelo Nero leaves and cut each one into 3 or 4 pieces. Blanch the leaves in boiling salted water for 3 minutes by which time they should be tender and bright green. Drain and dry in a clean tea towel.

Put the double cream and 5 of the whole garlic cloves into a pan and simmer until the garlic is soft, about 15 minutes. Purée in a blender.

In a separate pan, heat the olive oil and fry the remaining 2 garlic cloves, cut into thin slices, and the chilli. When the garlic has coloured, add the blanched Cavolo Nero, stir & season. Pour in the cream and garlic purée, bring to the boil, and cook for 5 minutes until the Cavolo Nero is coated and the sauce has thickened. Add the Parmesan.

Meanwhile, cook the pasta in plenty of boiling salted water, then drain well before mixing well with the sauce.

(Original recipe from The River Cafe Cookbook by Rose Gray & Ruth Rogers, Ebury Press, 1995.)

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