Conchiglioni pasta shells with seafood and Parmesan crisps
4 people
50-60 min
Medium difficulty
Wine pairing
Sauvignon Alto Adige DOC
Details
Wine pairing
Sauvignon Alto Adige DOC
Notes of citrus and fresh herbs are the best gift you can give to the dish. It’s an infallible pairing, in which the mineral and dry flavors of the wine confer balance and the same persistence in the mouth
How to cook it
Oven 50-60 minutes
Oven 50-60 minutes
Watch the video recipe
The protagonist
Ingredients
- 2 packs of Arbi Seafood Mix 300g
- 32 conchiglioni pasta shells
- 500g cherry tomatoes
- Parmesan, not too mature, to taste
- 2 cloves of garlic
- white wine to taste
- extra virgin olive oil
- salt
- pepper
- basil leaves to taste
Preparation
- Wash the tomatoes thoroughly, score them crosswise on top and place in boiling water for about 30 seconds from when the water returns to the boil, for easy peeling. Then chop them into small pieces.
- In a saucepan, sauté a clove of garlic, add the tomatoes and basil and cook for about 15 minutes. Blend everything with an immersion blender and cook over low heat for another 10-15 minutes, season with salt and pepper and allow to thicken. Pass the tomato sauce through a fine-mesh sieve to obtain a smooth, velvety coulis.
- Boil the pasta shells in salted water. Once cooked, drain and set aside, turning them with a drizzle of oil to prevent them from sticking together.
- Sauté the chopped garlic and olive oil, cook for a few seconds, add the still-frozen Seafood Mix and continue cooking for 5 minutes, stirring occasionally, add the white wine and simmer for another 2 minutes, then season with a pinch of salt.
- Grate the Parmesan onto a sheet of baking paper and bake at 180°C (350°F) for a few minutes, until the edges are lightly browned.
- Prepare the emulsion, as garnish, by blending the basil and extra virgin olive oil in a suitable container.
- In a shallow serving dish, create a circle with the tomato coulis, arrange the conchiglioni pasta containing a little of the coulis on top and top with the Seafood Mix. Finish with a few drops of basil emulsion. Garnish with a small piece of Parmesan crisp.