Adriatic sea Conchiglioni | Italian Pasta De Cecco Recipes

Name: Adriatic sea Conchiglioni | Italian Pasta De Cecco Recipes
Ingredients: 16 pz Conchiglioni Rigati n° 126; 250 g fish stock; 1 g agar agar; 1 sprig fresh basil; 100 g dry chickpeas; 100 g lemon juice; 100 g water; 4 g soy lecithin; 300 g small, second-grade cockles; 300 g mussels; 100 g sea asparagus; 4 queen scallops; 2 g garlic; 50 g Extra Virgin Olive Oil; 10 g parsley; to taste salt, pepper

www.dececco.com

Preparation The night before, soak the chickpeas in cold water. In the morning, cook them with plenty of water, blend them and strain them; then dilute them

View full recipe on www.dececco.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.dececco.com.

Share this recipe:

Cooking tools:

Blender
Immersion blender
Fine-mesh sieve
Stove
Pot
Saucepan
Skillet
Whisk
Mixing bowl
Wooden spoon
Slotted spoon
Chef's knife
Cutting board
Glass
Serving platter
Plate

Ingredients

16 pz Conchiglioni Rigati n° 126
250 g fish stock
1 g agar agar
1 sprig fresh basil
100 g dry chickpeas
100 g lemon juice
100 g water
4 g soy lecithin
300 g small, second-grade cockles
300 g mussels
100 g sea asparagus
4 queen scallops
2 g garlic
50 g Extra Virgin Olive Oil
10 g parsley
to taste salt, pepper

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Adriatic sea Conchiglioni | Italian Pasta De Cecco Recipes

Ingredients

Ready to cook this?

More Like This