Conchigliette With Gorgonzola, Pistachio And Cognac Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SOURCE: AUSTRALIAN VOGUE WI
Conchigliette with,
250 gram: Butter,
-gorgonzola, pistachio and
180 gram: Gorgonzola cheese,
-cognac sauce.,
1 cup: Cream,
4 T: Shelled pistachio nuts,
4 T: Brandy or cognac,
-keep a few aside for,
Salt and freshly ground,
-garnish,
-pepper,
700 gram: Small shell pasta,
Directions:
Rub pistachios together to remove as much outer skin as possible, then
grind roughly. Cook pasta in rapidly boiling salted water. Melt
butter with cheese in a heavy-based saucepan. As soon as they have
melted, add cream and cook very gently for 5 minutes, stirring
continuously. Remove from heat, add pistachios And cognac, pour over
drained pasta and mix thoroughly. Taste for salt and pepper. Top
with a few pistachios and serve at once. Bon-Appetit, Exec.Chef.
Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-26-94
Source from luhu.jp
grind roughly. Cook pasta in rapidly boiling salted water. Melt
butter with cheese in a heavy-based saucepan. As soon as they have
melted, add cream and cook very gently for 5 minutes, stirring
continuously. Remove from heat, add pistachios And cognac, pour over
drained pasta and mix thoroughly. Taste for salt and pepper. Top
with a few pistachios and serve at once. Bon-Appetit, Exec.Chef.
Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-26-94
Source from luhu.jp