Conchigliette with gorgonzola, pistachio and cognac sauce

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

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