Home » Conchiglioni with Sicilian broccoli, cream Buffalo mozzarella and anchovy sauce

Conchiglioni with Sicilian broccoli, cream Buffalo mozzarella and anchovy sauce

by Ada Parisi
11274 views 5 min read

[A dish to exalt the mozzarella di bufala campana Dop, amazing raw, delicate but tasty, milky way but flavorful. The idea was born from my love for Sicilian broccoli, inseparable from raisins and pine nuts. In my opinion blend with mousse of Buffalo mozzarella and anchovy sauce gives the dish a note salina. Leeks fried, of which fell, are crispy and sweet and complete the picture. For more recipes with Buffalo mozzarella take a look at our bombardoni rigati with tomato and fried eggplant, at Buffalo mozzarella in carrozza or timbale swordfish with mozzarella and tomato.

Ingredients for 4 people:

for the mousse of Buffalo mozzarella

  • 250 grams of mozzarella di bufala campana Dop with its water of Government
  • salt to taste
  • 2 Tablespoons extra virgin olive oil

for the cream of Sicilian broccoli

  • 1 kg of Sicilian broccoli
  • 15 grams pine nuts
  • 30 grams raisins
  • 6 tablespoons oil
  • 2 anchovy fillets
  • a clove of garlic
  • salt and pepper
  • 16 Conchiglioni stripes

for the anchovy sauce

  • 6-7 anchovy fillets in oil
  • 15 grams of butter
  • 100 million of fresh liquid cream
  • little filling liquid of the hoax

for garnish

  • the outer husk of a leek
  • some cherry tomato confit
  • oil for frying as required
  • salt and pepper

Clean and wash the broccoli, divide them into florets and Blanch for 5 minutes in boiling salted water. Drain and keep aside the cooking water. Toast in pine nuts in a pan and put the raisins in warm water for 15 minutes. Put the oil in a pan, a clove of garlic and Brown it for a minute, then add the anchovy fillets, crushing them with a fork until they dissolve. Remove the garlic. Combine the toasted pine nuts and raisins well squeezed, then the broccoli. Season with salt and pepper and cook over medium heat until the broccoli becomes a cream, crushing them with a spoon and adding when needed a little’ of the cooking water aside.

For the cream of mozzarella, cut the mozzarella into cubes (keep aside a slice that will serve to garnish the conchiglioni) and put it in the blender with a little water to Government (start with 2-3 tablespoons) and a drizzle of olive oil. Blend until frothy, adding if necessary a little oil and season with salt. Store at room temperature.

Anchovy sauce put butter in a nonstick pan, melt and add the anchovy fillets crushing them gently with a fork until they dissolve. Add the cream and a drizzle of Buffalo's governing water and stir until the sauce thickens slightly. Becomes denser as it cools.

For the confit tomatoes, wash and chop the tomatoes and place them on a baking sheet lightly coated: Salt them, pepper and sprinkle with a pinch of sugar and put it in the oven at 150 degrees for about an hour and a half. We suggest that you prepare it the day before, for a matter of time.

For the crispy leeks, wash the outer green leaves of Leek, removing the ends: cut into thin strips and flour them lightly. Fry the strips of Leek in abundant boiling oil and, When they are golden and crisp, place them on a sheet of absorbent paper.

Preheat oven to 200 degrees static. Boil the conchiglioni in plenty of water, drain very al dente and brush them well with a drizzle of extra virgin olive oil. Fill each codpiece with the cream of broccoli and two cubes of mozzarella and place them in the oven for a minute: the passage in the oven only serves to heat food, the mozzarella should not cook. Spread the mozzarella cream dish, lay the conchiglioni and then drip on pasta and cream a little anchovy sauce. Garnish with crispy leeks, some tomato confit and a sprinkling of black pepper.

THE PAIRING: A Greco di Tufo Docg is just what you need with this dish. We suggest, in particular, a wine cellar Feudi di San Gregorio: the Exacerbations, White that comes from a selection of the best grapes Greco, sure to give the right fruity sensations (La pera on all), good acidity and flavor suitable for this recipe.

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9 comments

Germano Pataki April 22, 2015 - 23:01

Hi Ada,
I came to your blog by chance driven by love for your land and the pleasure to taste the flavors that gives the Sicilian tradition. I was extremely impressed with the amount of recipes you've posted and I'm grateful. Tonight I prepared this dish with the variant to blow the shells in sauce of broccoli as I have not found the appropriate sized pasta. The result, however, was exceptional; eating I arose that sense of “enjoyment” I felt when I was in Sicily in the past.
A greeting

Reply
Ada Parisi April 23, 2015 - 10:58

Hi Germano! Thank you so much for your lovely words, for me and especially to my land. That I miss so much! I'm so glad you liked the recipe and I hope it will try other. Is’ beautiful what you say Sicilian cuisine: makes you feel happy. I hope I can do that too. A dear greeting, ADA

Reply
Germano Pataki April 23, 2015 - 16:55

Dear Ada,
I assure you that we're succeeding in full.
The next recipe I'm going to prepare is Caren and I am sure it will be another triumph of taste.
Best wishes to you.
Germano.

Reply
Marcella June 6, 2014 - 19:21

Hello!
Do you think I can freeze the cream of hoax?I am organizing a cold dinner and I could prepare something in advance.
What do you think?

Reply
Sicilians creative in the kitchen June 6, 2014 - 23:22

Hi dear, bad news… I'd say don't just Buffalo cream frozon, because you cristallizzerebbe and then you would separate. You can, instead, freeze the cream of broccoli and anchovy sauce. Buffalo cream can make it on time, put it all in the blender and make it go gradually adding a little’ cream, While it's popping you do the rest… and you make good????

Reply
Marcella June 7, 2014 - 09:27

Ok,I take note. You will be pleased to know that in my menu contains two recipes:the Neapolitan pastry and eggplant meatballs!

Reply
Sicilians creative in the kitchen June 7, 2014 - 13:36

Ohhh! Great choice! And I want the photos! Postamele on Facebook! Good dinner!!!! ADA

Reply
conunpocodizucchero.it March 16, 2013 - 00:22

No really, I'm speechless! This proposal is really amazing!!!! Good luck, with the heart! :-)

Reply
fratelli_ai_fornelli March 16, 2013 - 00:24

Listen dear, We hope to finish in the top 15 so we meet at last…I would really like to!!! Good luck to you, your recipe is the usual painting…ADA

Reply

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