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.
Taste: ✔✔
Ease of cooking: ✔✔✔
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