Conchiglioni with morel-parmigiano sauce
Ingredients / for 4 people:
- 60 g of Chef Morel dried morels
- 400 g of premium conchiglioni
- 50 g of grated Parmigiano-Reggiano DOP
- 20 cl of 30% liquid whipping cream
- Chopped chives
- Salt, pepper, butter, and extra virgin olive oil
Recipe :
1. In a container, rehydrate the morels in warm water for at least 1 hour and 30 minutes, stirring occasionally. Drain them while keeping the rehydration liquid and gently rinse them of any impurities. Filter the rehydration liquid using a cloth or a coffee filter and set aside.
2. In a pan, over low heat, brown your morels with 2 knobs of butter, season with moderation. Stir fairly regularly for about 10 minutes.
3. Pour the liquid cream, 10 cl of rehydration juice, 15 g of parmesan, season with salt and pepper, and let simmer on low heat for about ten minutes, stirring regularly.
4. In the meantime, cook the pasta al dente following the 10-100-1 rule (10 grams of salt, 100 grams of pasta, and 1 liter of water per person). Drain and then return your pasta to the pot with the heat off and mix with a light drizzle of olive oil.
5. Serve the pasta in deep plates, pour the morel sauce on top, then sprinkle with parmesan. Lightly sprinkle with chopped chives.
