Conchiglie Tutto Giardino Recipes

CONCHIGLIE TUTTO GIARDINO "SHELLS WITH THE WHOLE GARDEN

Steps:

• Melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. Saute the vegetables, stirring often, until they begin to color--about 20 minutes. Cover the saucepan and simmer the vegetables for another 15 minutes.
• Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
• In a small pot, melt 1 tbs butter and stir in the flour. Cook the roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese.
• Continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
• Cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.

BAKED STUFFED SHELLS (CONCHIGLIE RIPIENE AL FORNO)

Steps:

• Place the ricotta in a cheesecloth-lined sieve and set the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours or up to one day. Discard the liquid in the bowl.
• Pass the tomatoes through a food mill fitted with the fine disc. (If you don't have a food mill, seed the tomatoes and place them in a food processor. Process the tomatoes, using quick on/off pulses, until they are finely ground. Don't overprocess, or you'll incorporate air into the tomatoes and change their texture and color.) Meanwhile, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Slice half the mozzarella thin and cut the remaining half into 1/4-inch cubes. Turn the drained ricotta into a mixing bowl. Mix in the mozzarella cubes, grated cheese, and parsley. Season to taste with salt and white pepper. Beat the egg well and stir it into the ricotta mixture.
• Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 2 minutes. Lower the tomatoes close to the skillet and carefully pour them into the skillet. Add the crushed red pepper and season lightly with salt. Bring the sauce to a quick boil, then adjust the heat to simmering. Cook until the sauce is lightly thickened, about 30 minutes. Stir the basil into the sauce a few minutes before it is done.
• Meanwhile, stir the shells into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until softened but still quite firm, about 7 minutes. Fish the shells out of the water with a large skimmer and carefully lower them into a bowl of cold water. Drain them carefully.
• Preheat the oven to 425°F. Line the bottom of a 15-10-inch baking dish with about 3/4 cup of the tomato sauce. Spoon about 2 tablespoons of the ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. Nestle the shells next to each other in the baking dish as you fill them. Spoon the remaining sauce over the shells, coating each one. Arrange the slices of mozzarella in an even layer over the shells. Bake until the mozzarella is browned and bubbling, about 25 minutes. Remove, and let stand 5 minutes before serving.