Al Forno Conchiglie


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I should provide you a Valentine’s Day dish, shouldn’t I? If you are right here, perhaps you do not have a reservation, do not wish to take care of prix fixes and crowds and ersatz romance. Remaining in is much better. Later this week, I’ll be posting about complexed dishes that you may want to fuss over with your beloved(s), which is exactly what Alex and I did the very first year we spent the unusual, high-expectation day together as a couple. Since then, we’ve actually been going out to eat great pizza with buddies, however this year that tradition got pressed to the 13th, and so the 14th is, again, open for something. Disregarding the holiday, possibly? No, we in fact do have a plan, however it’s sort of goofy so I am going to keep it to myself.

But if you require a Friday night dish, one that you do not mind making after a workday but that still delivers the spark of a weekend night, one that’s rich and rewarding, and-I am sorry to admit that I’ve actually considered this-pinkish in hue, then look no more. Al forno conchiglie is a recipe that’s been in the BGSK archives for a long period of time. It involves just-less-than-al-dente pasta, handfuls of cheese, a little tomato sauce, and a great deal of cream. Invented at Al Forno in Providence, RI, the casserole takes a trip wonderfully to the home kitchen. The completed pan is a source of surprise and awe, whenever, due to the fact that the crispy-edged top that arises bears so little similarity to the mess that entered the oven just 10 minutes before.

Whether you go into this surprise in front of bad TELEVISION as on any other Friday night, or beside flickering candle lights, I think you’ll discover this a dish worth loving, a marital relationship of mac ‘n cheese and baked ziti that’s tough to withstand.

Of course, if you do not want to waddle to bed after consuming, think about serving the dish with a salad.


Conchiglie with Five Cheeses
Makes 6 servings

1 pound conchiglie rigate (shells)
2 cups heavy cream
1 cup diced tomatoes (from one 14-ounce can)
1 / 3 pound fresh mozzarella, very finely sliced
1/2 cup grated Pecorino Romano, plus additional for garnish (1 1/2 ounces)
1/2 cup coarsely fontina cheese, coarsely grated (1 1/2 ounces)
1/4 cup fell apart gorgonzola (1 1/2 ounces)
1/2 teaspoon salt, plus more for the pasta
6 basil leaves, chopped
1/4 cup thinly sliced scallions for garnish

Preheat the oven to 500°F.

Bring a large pot of water to boil. Salt well, add the pasta, and cook for 5 minutes. Drain in a colander and set aside.

In a large bowl, incorporate the cream, tomatoes, cheeses (except the additional for garnish), salt, and basil. Add the drained pasta and toss to coat in the cheesy sauce.

Spread pasta blend uniformly in a big casserole or baking dish. (The thinner the layer of pasta, the more crispy bits you’ll get on the top.) Bake for 7 to 10 minutes, up until the top is browned and the bottom layer of pasta is tender.

Garnish with scallions and continuing to be pecorino and serve right away.

Photos by Carly Diaz