Conchiglioni al Forno Recipe

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4 votes | 1605 views

You can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and vegetables.

You can see my base ingredients, enough for 4 for a light lunch or for 2 greedy people, in the second picture in the gallery. I used:

 
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Ingredients

Cost per recipe $0.22 view details
  • a medium sized Adriatic hake, a lovely firm white fish that is cheap in Italy because it is not particularly appreciated, whereas in Spain it is a much sought after delicacy
  • a leek, green part only, sliced
  • a carrot, diced
  • a "leaf" of fresh bulb fennel, also diced
  • some fresh thyme

Directions

  1. Conchiglioni is pronounced "con - kill -YAWN - eee" and Al Forno means baked
  2. I softened the vegetables in good olive oil and put some pasta water on to boil. I rinsed the fish and cut it into chunks and when the pasta water came to the boil I lowered the heat and popped the fish pieces in to poach gently. After 4 minutes or so I scooped them back out and left them to cool a little before removing skin and bones using my hands - the best way to detect any small bones that you really don't want to find when you eat the filled Conchiglioni.
  3. I had been keeping an eye on the vegetables and adding a little of the pasta water from time to time so they softened without frying. Now I added the flaked fish, seasoned them well with salt and pepper, and cooked everything together for a few minutes for the flavours to blend. Then I turned off the heat so the mixture cooled down a little..
  4. I then salted the water and tipped in about 250g of shells (8 oz) - rather more than I needed but a few might tear while cooking - and remembered to turn on the oven to preheat at 180 °C ( 350° F). The packet said to cook the pasta for 15 minutes so I timed them for 10, then scooped them up with a one handled sieve, shook off the water and left them to cool a little. I proceeded to fill them, still using my fingers - food can and should be touched with clean bare hands, as far as I am concerned - and placed them one by one in the oiled dish in which they would complete their cooking.
  5. I added a little pasta water to the bottom of the dish to help finish the cooking, covered with foil and baked them all for about 15 minutes.
  6. I did add a little water - my filling was not at all wet so they needed some extra - and left them in until the top was well coloured and had developed some of those special crunchy bits. If you'd prefer a wetter filling you can add a little cream or bechamel, just mix it into the fish and vegetable mixture.
  7. Once out of the oven I scattered over a few thyme leaves and grated over a little Parmigiano-Reggiano. Yes I know there is a great ban on using cheese on fish Primi but many traditional baked and stuffed fish recipes pair cheese and fish - I'll post at least one here in future - so I went ahead, it was just a little.
  8. I have to tell you it was an exceptionally good dish, tasty, healthy and supremely satisfying. You can serve a large portion as a one dish meal, a small portion as a Primo, or just a few prettily plated as Antipasto. The Conchiglioni are also good cold, and can be served individually in small paper cups as delicious nibbles to accompany drinks.
  9. Buom Appetito, go buy a fish!

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 56g
Calories 24  
Calories from Fat 1 4%
Total Fat 0.14g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 38mg 2%
Potassium 178mg 5%
Total Carbs 5.57g 1%
Dietary Fiber 1.6g 5%
Sugars 2.68g 2%
Protein 0.54g 1%
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Reviews

Comments

  • Citronetvanille
    February 17, 2010
    I love the ingredients combination of those shells! must be delicious!

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