| Image may be NSFW. Clik here to view. .JPG "Conchiglioni Marinara Al Cartoccio") |
| Conchiglioni Marinara Al Cartoccio |
Chefs from Favola's Italian kitchen share with The Yum List a recipe for one of their signature dishes:
Conchiglioni Marinara Al Cartoccio - Conchiglioni Pasta baked in parcel with Seafood and tangy Tomato Sauce
Ingredients
100gm fresh prawns
100gm fresh lobster meat
100gm fresh mussel
100gm fresh calamari
100gm fresh clams
100gm fresh scallop
40gm finely chopped garlic
400ml fresh tomato and basil sauce (store bought)
1 whole lemon zest (grated)
80gm chopped Italian parsley
120ml seafood stock
40gm chili flakes
20gm chopped fresh thyme
400gm Conchiglioni pasta (pre-blanched)
4 sheets parchment paper
100gm fresh lobster meat
100gm fresh mussel
100gm fresh calamari
100gm fresh clams
100gm fresh scallop
40gm finely chopped garlic
400ml fresh tomato and basil sauce (store bought)
1 whole lemon zest (grated)
80gm chopped Italian parsley
120ml seafood stock
40gm chili flakes
20gm chopped fresh thyme
400gm Conchiglioni pasta (pre-blanched)
4 sheets parchment paper
Method
Sauté sliced garlic with extra virgin olive oil until brown. Add all seafood ingredients, thyme and chili flakes. Cook for 4 minutes. Deglaze with seafood stock and add in fresh tomato and basil sauce together with the blanched Conchiglioni pasta. Toss to mix. Add in lemon zest and chopped parsley, season with salt and pepper.
Make a parcel from the parchment paper and pour the Conchiglioni pasta marinara into the parcel. Bake in oven at 180’c for 6 minutes. Serve immediately.
NOTE: The recipe above has been altered for the convenience of home cooks.
