Directions

• Pasta
• In a large stockpot, bring to boil a generous amount of water with salt.
• Add the pasta and cook it for half of the time indicated by the manufacturer.
• Immediately remove the pasta from the stockpot and submerge it in very cold water to stop the cooking.
• Filling and stuffing
• Reserve the hot pasta water to blanch the greens for 40 sec.
• Fish out the greens, blend them into a paste and let them cool down.
• In a medium bowl, combine the ricotta, egg whites, cornstarch and cheese.
• Add the blanched greens and season with salt, black pepper and nutmeg to taste.
• Stuff each conchiglione with our green paste, but don’t overdo it since the paste might ooze out during the cooking.
• Steam the pasta for 8min (the steaming time may vary depending on the type of pasta you use).
• Sabayon
• In a small saucepan, place the potatoes and the cream.
• Set it over a medium heat and cook until the potatoes are very soft.
• Blend the mixture until it’s completely smooth.
• In a medium bowl, combine the eggs with yolks.
• Slowly pour in a small amount of the potato cream while whisking vigorously.
• Add the rest of the potato cream and set the bowl on a Bain Marie over a medium heat.
• Whisk vigorously until the eggs are cooked. The mixture should reach 70C.
• Then stir in the grated cheese until homogeneous.
• Assembly
• Pour some of the sabayon in a warm serving bowl, place 5 conchiglioni and decorate with watercress or pea shoots.