Conchiglie tutti giordino

Conchiglie tutti giordino. Sounds so beautiful. Pasta with all the vegetables of the garden or pasta with all vegetables is the translation.

I found this recipe in a book that dear friends gave to me as a “goodbye” gift and something to remember them by and to help me on my journey of cooking. This book is called The Vegetarian Epicure, Book Two by Anna Thomas.

There was one week where I literally made Indian for breakfast, lunch, and dinner. I loved it!  I love Indian food. Their spices are fantastic and mouth-blowing that I like to add it to my Polish dishes.

But…then the whiff of pasta made me want to travel to Italy.

Goodbye Tikka Masala, Bonjourno Lasagna!

I thought I was pretty good in Italian cooking. Pretty decent. Understand the basics. So I flip through this cookbook and choose a recipe that I have not made before.

Our winner is…Conchiglie tutti giordino!

I chose this recipe because of the words. A snip-it about me, I love languages. Especially Italian. The recipe title sounded so enticing. It was calling basically calling my name.

Tutti. Tutti sounds so loving and innocent to me.  Again, play of words. Also, if anyone is a Eat Pray Love fan, you will remember that “tutti” was mentioned a few times in the film.

And conchiglie! What is that?! I hope I am even saying it right, sounds so exotic to me! Okay, Sold. Making this.

 

So this recipe is really straightforward, anyone can make it. One day I would like to make the conchiglie from scratch to challenge me.

Ingredients:

Olive oil

1 tablespoon Earth Balance buttery spread

1 ½ cups thinly sliced carrots

1 cup chopped green onions/scallions

1 large red onion, coarsely chopped

¾ cup thinly sliced radishes

½ cup coarsely chopped parsley, packed

2 tablespoons fresh chopped basil

3 cloves garlic, crushed or minced

7 medium-sized tomatoes (~3 cups chopped)

3 cups thinly sliced zucchini

1 large green bell pepper, seeded and diced

1 ½ cups dry white wine, or more to taste (or drink 😉 )

2 teaspoons salt

1 teaspoon pepper

1 teaspoon sugar

1 tablespoon flour

1 cup light cream, Silk

6 oz tomato paste

½ cup Daiya grated cheese

1 ½ lbs. conchiglie  (shell noodles),*These are the ones I found and bought at my local supermarket, Fariway: Conchiglioni – maestri pasta selection – Giovanni Castilli*

Add olive oil in a large saucepan and add the vegetables – carrots, green and red onions, the radishes, parsley, basil, and garlic. Saute and stir often until they begin to color (~ 20 minutes). Cover the saucepan and simmer the vegetables for about 15 minutes.

Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce uncovered for about 45 minutes to 1 hour.

In a small pot, melt 1 tablespoon butter and stir in the flour. Cook this roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it in into the roux with a whisk. Add the tomato paste and whisk the mixture again until it is perfectly smooth. Stir into the vegetables and wine, along with the cheese.

Continue simmering the sauce over low heat, stirring often, until it is as thick as you want it to be.

Cook the conchiglie (shell noodles) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, serve immediately. Optional to add more cheese on top.

*For the first vegetable stir fry (carrots, onions, radishes, parsley, basil, and garlic), I would cook this in olive oil for a healthier version. I have it personally engrained in my mind not to fry things in butter. Something my mom told me many years ago and has stuck with me since.

*Short on time? Steam the carrots before adding to the heated saucepan.

*This dish is great to bring for a potluck dinner. Easy for you. Deliciousness for the guests

 

 

 

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