pasta shell
To paraphrase George Clooney, no finger food, no party ! In my opinion, parties should always start from 7.00 pm. Moreover, if the party exceeds the number of 8 people, I do not think the sitting dinner is the best thing, The reason is that people can barely communicate, and you end up only talking with the person sitting next to you (and you might be unlucky and find a boring one). If you have more than 8 people, I think the best thing is a dinner buffet with many varieties of finger food and a baked pasta that the host or hostess can easily prepare in advance and remove from the oven at the appropriate time. Ok I’m talking about this today, not because I’m crazy, but because last night I had the task of organizing the birthday dinner for my brother Pierpaolo. He turned 40 years old and I am delighted that he and his family and his friends came here to our house in the countryside from Rome to celebrate his birthday. We know, I am a true lover of finger food so I thought of different varieties that you already know from my blog, plus a new entrant which is shells of pasta filled with a mix of Cime di Rapa/Rapini ( Turnip leaves ) vegetables and salted ricotta … .. Now I greet you and wish everyone a good weekend and best wishes to those celebrating a birthday !
Ingredients for 20 finger food
20 Conghiglioni pasta
800 grams of Cime di Rapa/Rapini (turnip leaves)
200 grams of salty ricotta
Pepper
½ teaspoon nutmeg
2 dried chilies
2 cloves garlic
Evo Oil
How it works:
Cook the pasta , when ready drain it and soak the Conchiglioni in cold water. Drain it again and set aside. Clean and boil the vegetables, drain ,quickly immerse in cold water to keep the color bright. Drain and remove all excess water. Fry the vegetables in a pan with evo oil, garlic and chili, add the nutmeg. Cook for 5 minutes. In mixer blend the ricotta with the vegetables and 3 tablespoons of oil. Fill Conchiglioni with the mixture of vegetables. Serve in a small dish with a little oil.
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