Prawn and Ricotta Conchiglione
This is a filling for conchiglione – large shells – that is very simple but very tasty. Often when I’m cooking I’m just riffing, and it never ends up on my blog. This, though, is worth registering because it was so satisfying.
500g prawns, chopped
3 cloves garlic, minced
1 small bunch basil, chopped
a dash each of white pepper and nutmeg
Saute the garlic in olive oil until lightly brown. Add the prawns, white pepper, and nutmeg and cook only just until done. Set aside and allow to cool.
Mix the ricotta with the chopped basil, then add the prawns. Stuff or pipe the mixture into cooked conchiglione and bake, covered, and at 190C with marinara, bechamel or pesto. It should only take about 15 minutes to heat through.
We had it tonight with the rough walnut and parsley pesto listed below, and the squidginess of the prawns and the crunch of the nuts was a superb combination.