Conchiglie salad with chicken and mushrooms
Easy
Serve cold
Pan-fried conchiglie with chorizo
Easy
Serve hot
Print recipe
Ingredients
- Conchiglie (A23) - 250 g
- Arrabiata sauce (H10) - 100 g
- Chorizo - 80 g
- Ricotta - 1 tbsp
- Cream - 1/2 cl
- Salt and pepper
Preparation
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Ingredients
- Conchiglie (A23) - 250 g
- Arrabiata sauce (H10) - 100 g
- Chorizo - 80 g
- Ricotta - 1 tbsp
- Cream - 1/2 cl
- Salt and pepper
Pan-fried conchiglie with chorizo
Preparation
Mix the ricotta and cream, season with salt and pepper. Set aside.
Remove the skin from the chorizo and cut it into small cubes. Fry the chorizo in a pan until crispy. Drain half of the released fat.
Heat the Conchiglie in boiling light salted water for 30 seconds and then drain.
Add the Arrabiata sauce to the pan with the chorizo. Add the Conchiglie. Mix gently and season with salt and pepper.