Sconcigli with vegetables and pine nuts: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Nice spag. dish Julia</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">Makes a change, especially with the pinenuts.</span>/5 </span> | |||
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|TotalCalories = 1351 | |TotalCalories = 1351 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
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Sconcigli is a [[Pasta shape|pasta shape]] resembling a spiral seashell and this this recipe it is [[Baked|baked]] after being [[Boiled|boiled]]. | Sconcigli is a [[Pasta shape|pasta shape]] resembling a spiral seashell and this this recipe it is [[Baked|baked]] after being [[Boiled|boiled]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 17:17, 13 February 2021
Random recipe review
Nice spag. dish Julia
Makes a change, especially with the pinenuts./5
| Sconcigli with vegetables and pine nuts | |
|---|---|
 |
| Servings: | Serves 2-4 depending on appetite and whether you are having an accompaniment. |
| Calories per serving: | 675 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
Sconcigli is a pasta shape resembling a spiral seashell and this this recipe it is baked after being boiled.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100g sconcigli
- A little olive oil
- 1 small onion, finely sliced
- 1 stick of celery, sliced
- 1 medium yellow or green pepper
- Garlic to taste, finely diced
- 40 g pine nuts
- 1 tin chopped tomatoes
- 100 g sweetcorn
- 100 g spring greens, shredded
- 1 teaspoon dried oregano
- Seasoning
- 100g of mixed cheese, eg Parmesan, Grana Padano, Fontina, grated
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
Method
- Boil the sconcigli for about 12-15 minutes in plenty of salted, boiling water.
- When cooked, drain and run onder a cold tap.
- Meanwhile, heat some olive oil in a pan and add the onion, celery stick and pepper.
- Cook over a medium heat until the vegetable begin to soften.
- Add the garlic and the pine nuts and fry for a further minute or two.
- Stir in the tomatoes, sweetcorn, spring greens and oregano.
- Bring to the boil, reduce heat and simmer gently for 5 minutes.
- Season to taste - under rather than over as the cheese will be salty.
- Stir in the pasta and mix well.
- Pour into a greased baking dish and sprinkle the cheese over the top.
- Bake for about 25 minutes.
Variations
Use any combination for vegetables, but keep the onion, garlic and tomatoes.
I like to use vegetable stock to boil pasta for this type of recipe.
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