Conchiglioni

20250124 #breakfastdiary 1292, -5/partly cloudy, 20 min/exercise (M) If you could know something curious in advance — if you had the kind of ability Doctor Strange from the Avengers universe has, to see the future — would you actually be happy? That's the thought I had while looking at the bus arrival notification at the stop on my way to work. Compared to before, we're already seeing quite a lot of the future. Conchiglioni is a large snail-shaped pasta, the biggest of that shell-shaped family. It would probably shock Italy to learn that anchovy fish sauce and mayonnaise go into conchiglioni, but hey, if it tastes good, what can you do? Conchiglioni pasta tossed in rosé sauce

5 cups conchiglioni, tomato dip, ricotta cheese

1. Boil the conchiglioni in salted water. Meanwhile, 2. Melt 20g butter in a pan, add minced garlic to render garlic oil, then add 1T chili powder to make chili oil. 3. Pour in 200ml milk, bring to a simmer, add the boiled conchiglioni, then stir in 1T anchovy fish sauce to boost the umami. 4. Taste it (if it seems too salty, add 1 ladle of pasta water; if it's fine, skip that), then add 1T mayonnaise to balance the texture and flavor. 5. Plate it and shave parmesan cheese on top with a knife for some bite. Inspired by @zesati.pasta #breakfast #recipe #miraclemorning #conchiglioni -

Inspired by @zesati.pasta