Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Conchigliette with gorgonzola, pistachio and cognac sauce. |
4 tablespoons | Shelled pistachio nuts; keep a few aside for garnish |
700 grams | Small shell pasta |
250 grams | Butter |
180 grams | Gorgonzola cheese |
1 cup | Cream |
4 tablespoons | Brandy or cognac |
\N \N | Salt and freshly ground pepper |
SOURCE: AUSTRALIAN VOGUE WI
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