Conchiglioni with morel-parmigiano sauce
Ingredients for 4 persons :
- 60 gr of dried morels- On sale here -
- 400 gr high quality conchiglioni type pasta
- 50 gr Parmigiano-Reggiano DOP
- 20 cl of 30% liquid whipping cream
- Chopped chives
- salt, pepper and butter & extra virgin olive oil
Recipe :
1. In a container, rehydrate the morels by covering them with lukewarm water for 1h30, then drain them gently. Keep the rehydration juice and filter it using a fine cloth or a very fine strainer. Grate the 50 Gr of parmesan.
2. In a frying pan, melt 2 knobs of butter over low heat and brown your morels evenly, adding salt sparingly for about 10 minutes, stirring regularly.
3. Pour in the liquid cream, 10 cl of rehydration juice, 15 g of parmesan, salt and pepper and simmer over low heat for around ten minutes, stirring regularly.
4. Meanwhile, cook the pasta until al dente, following the 10-100-1 rule (10 grams of salt, 100 grams of pasta and 1 liter of water per person). Drain then put your pasta back in the pan with the heat off and toss with a light drizzle of olive oil.
5. Serve the pasta in deep plates, pour the morel sauce on top then sprinkle with parmesan as desired and lightly sprinkle with chopped chives.
