Conchigliette with gorgonzola, pistachio and cognac sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Salt and freshly ground pepper | ||
Directions
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