All recipes written by Gordon Ramsay
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Sicilian first course from the quick and easy recipei conchiglioni with amberjack sauce represent a mix between tradition and simplicity. With few ingredients and without too many complications, the dish celebrates the typical flavors of the regional cuisinebringing the island’s characteristic traditions to the table.
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Native to the Italian coastal regions, conchiglioni with calamari, peas and potatoes they know how to conquer even the most demanding palates. The first step in making this tasty recipe is represented by cleaning squidfollowed by careful preparation of potatoes, cut into uniform cubes. The slow and controlled cooking of Stewed Calamari it allows them to absorb the flavors of the added aromas, creating a rich and enveloping flavor base. Finally, peas, with their natural sweetness, are added strategically during the final stage of preparation, preserving their consistency and ensuring a pleasant explosion of flavor in every forkful. The combination of all these expertly dosed elements creates a harmonious balance between sea and land, offering a first course of fish original and elegant. Follow ours tasty recipe and you will bring a masterpiece to the table!
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Pumpkin and zola. Do you think of a tastier pairing?
This baked pasta botched and full of flavor is, in our opinion, the celebration ofAutumn.
It is the perfect first course for a family Sunday lunch, easy to prepare and with guaranteed success.
The particular thing about this recipe is the pasta that is stuffed with a pumpkin and cheese filling.
It is dry and large format pasta like i conchiglioni that we propose that you can however replace if you prefer with i paccheri or other.
To fill the pasta to perfection just cook it a little, just a few minutes, drain it and then stuff it when it is very al dente and still compact. Will continue and complete the baking in the oven.
We chose the pumpkin as the main ingredient of this first course because it is the vegetable that most represents this season.
Choose one pumpkin variety tasty and not too watery, for example a classic Mantuan, and cook it in a pan. You can also opt for baking, but it would be a little sweeter.
As for cheeses, zola and mascarpone they are a winning mix of creaminess and taste and blend perfectly with the sweetness of the pumpkin.
Ingredients
300 g of conchiglioni
700 g of pumpkin
300 g of gorgonzola
200 g of mascarpone
1 onion
salt and pepper
extra virgin olive oil
100 g of béchamel
a knob of butter
grated Parmesan cheese
Preparation
Cut the pumpkin into cubes and cook it in a pan with the onion and oil.
Mix it with zola and mascarpone and season with salt and pepper.
Throw the conchiglioni into boiling water. Drain al dente and fill them with the pumpkin mixture.
Place them in a buttered baking dish.
Sprinkle with béchamel and Parmesan cheese and bake for 20 minutes at 200 °.
To serve this pasta you have two options: one very classic baking dish or some delicious ones single portions in cocotte.
In any case, choose simple accessories, but at the same time elegant because it is also always a first to be offered on special occasions.
We suggest you take a look at the proposals of Cà per Iper La grande i.
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