Sconcigli with vegetables and pine nuts: Difference between revisions
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|TotalCalories = 1351 | |||
|PortionCalories = 675 | |||
|DatePublished=25th October 2012 | |||
|Author = JuliaBalbilla | |||
|Servings = Serves 2-4 depending on appetite and whether you are having an accompaniment. | |||
|Difficulty = 2 | |||
|TotalTime = 55 minutes | |||
|PrepTime = 15 minutes | |||
|CookTime = 40 minutes | |||
|Image = [[Image:Sconcigli with vegetables and pine nuts recipe.jpg|alt=Electus]] | |||
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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]]. | |||
[[Image:Sconcigli.jpg|thumb|300px|right|Sconcigli]] | [[Image:Sconcigli.jpg|thumb|300px|right|Sconcigli]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 17:33, 28 December 2021
| Sconcigli with vegetables and pine nuts | |
|---|---|
Random recipe reviewNice spag. dish Julia Makes a change, especially with the pinenuts./5 The Judge |
| 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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