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Rec: Conchiglie with Tomato, Mozzarella and resh herbs

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Joined: Dec 14, 2005

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Posted to Thread #1518 at 2:33 am on Apr 19, 2006

CONCHIGLIE WITH TOMATO, MOZZARELLA AND FRESH HERBS

From Anne Casale's Italian Family Cooking.

This uncooked sauce is best with summer-ripened tomatoes. The recipe doesn't need to be followed exactly--I like to use at least twice as much Mozzarella as called for.

Combine in a non-metal bowl:

10 large ripe plum tomatoes (2 lb.), peeled, seeded, and diced
1/2 cup minced fresh basil
1/2 cup minced Italian parsley leaves
3 tbs. minced oregano
3 tbs. capers, rinsed and drained
1/2 cup grated Parmesan
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper

Toss well, cover and refrigerate for 4 hours or overnight. Remove from refrigerator 30 minutes before serving.

1 lb. conchiglie (medium shells)
Salt
1 Tbs. olive oil
4 oz. Mozzarella, cut in 1/2-inch cubes (fresh is best)
Additional Parmesan

Boil pasta in salted water. Toss in a bowl with the olive oil. Add 1/4 of the sauce and 1/2 the Mozzarella and toss well. Top with remaining sauce and remaining Mozzarella. Serve with Parmesan on the side.


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