A combination of herbs, ricotta and nutmeg, packed in a tender shell served alongside a velvety eggy sauce that just melts in the mouth. The Italian essence of simplicity. It’s one of the most refined pasta recipes we made at home so far.
Conchiglioni ripieni with ewe’s cheese sabayonCourse: MainCuisine: ItalianDifficulty: Easy
20g egg whites
50g baby spinach
50g Ossau Iraty, grated
Salt, black pepper
60g potatoes, peeled and cut in small cubes
80g double cream
2 egg yolks
40g Ossau Iraty, grated
- 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).
- 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.
- Pour some of the sabayon in a warm serving bowl, place 5 conchiglioni and decorate with watercress or pea shoots.
- For sabayon, we recommend using a waxy potatoes, they will make the texture creamier and smoother.