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great recipes at Fratelli Fresh |
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Conchiglioni with Corn, Peas and Cacio di Fossa
Recipe by Chef Andy Bunn, Cafe Sopra |
Ingredients
4 cobs corn, kernels removed
1 bunch broccolini
50g podded peas (125g unpodded)
250g dried conchiglioni pasta
100g butter
1 spanish onion, finely chopped
2 cloves garlic, thinly sliced
30g finely grated Cacio di Fossa
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Method
1. Place kernels in a small saucepan with 375ml (1 1/2 cups) water and cook over medium heat for 8-10 minutes or until tender. Process corn and water in a food processor or with a handheld blender until roughly chopped. Set aside.
2. Cook broccolini and peas in a saucepan of boiling salted water for 2 minutes or until just tender, then roughly chop broccolini. In the same pan of boiling water, cook pasta until al dente.
3. Meanwhile, melt butter in a large frying pan over medium heat and cook onion and garlic for 5 minutes or until soft. Season with sea salt and freshly ground pepper. Drain pasta well, add to onion in pan with corn, broccolini and peas, and toss until combined and heated through. Season again, then serve scattered with Cacio di Fossa.
Serves 4 |
| By: Chef Andy Bunn |
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