Conchiglie al Formaggio
Baked seashells with artisan cheeses, mustard and fresh cream with spring onions, grape tomatoes and bits of spicy sausage..
Conchiglie al Formaggio
1 1/2 cups conchiglie pasta, cooked and drained
1-2 spring onions, sliced or 1/2 yellow onion, diced
1-2 spicy cooking sausages (such as Spanish chorizo), sliced
1/4 cup grape tomatoes, halved
1 cup cheese (Manchego, Parmesan, etc.), grated
1 cup fresh whole milk, more-or-less
1 cup fresh cream
1 pastured egg
3 tablespoons grass-fed cultured butter, divided
2 tablespoons sprouted wheat flour
1 teaspoon dry mustard
1/4 cup fresh parsley, coarsely chopped
1/8 cup fresh oregano, coarsely chopped
1/3 cup fresh bread crumbs
sea salt and freshly-ground black pepper
Melt 2 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and mustard and cook, stirring continuously until smooth, about 5 minutes. Slowly whisk in cream and stir until combined, then thin with milk until the sauce coats the back of a spoon. Add cheese and stir until melted. Remove from heat and allow to cool a bit, then whisk in the egg and set aside.
Quickly brown sausage and onions in a heavy skillet over medium high heat until some of the fat has rendered, then add tomatoes and cook until softened. Drain any excess grease, then fold into the cheese sauce along with the parsley and oregano. Fold in pasta and adjust taste with salt and pepper.
Turn pasta mixture into a buttered casserole, then top with fresh bread crumbs and bake in a 375 degree oven until golden brown, about 15 minutes. Serve with a green salad and a glass of Pinot Grigio if desired.
This post is part of Real Food Wednesday, in support of freedom of choice for farmers and consumers everywhere
Who’s invited? Raw milk producers and their consumers, grass based farmers fed up with the low commodity milk prices looking for alternatives, folks that have seen healthier days, Future Farmers of America wanting to check out the buzz about direct sales of raw milk, constitutional scholars and lawyers looking for work that makes a difference, mother and fathers looking for answers to their children’s chronic health and obesity problems, college students cutting classes and stumbling into some life changing information, new couples considering having family, doctors and dentists interested in pragmatic prevention based solutions, teachers and parents concerned with sugared milk in school lunches and YOU!
heartlandsarah said,
March 10, 2010 at 8:55 pm
This looks amazing!! My favorite way to eat (fancy) mac & cheese . . . with sausage. YUM!!
Best,
Sarah
Ren said,
March 11, 2010 at 8:37 pm
Thanks, Sarah! I love the savory kick of sausage in mac & cheese.
jenjoyner said,
March 11, 2010 at 12:12 am
Oh. my. goodness. I may have to fall off the no-grain wagon to try this recipe….*drool*
Ren said,
March 11, 2010 at 8:39 pm
Thanks a lot! You could easily substitute pasta made from organic corn flour or kamut & quinoa if you’re watching the grains (as we all should).
Jenn AKA The Leftover Queen said,
March 11, 2010 at 2:41 pm
This looks delicious – a great weeknight meal!
Ren said,
March 11, 2010 at 8:39 pm
Thank you very much, Jenn!