Chilled stuffed conchiglioni with stracciatella, pistachios, cherry tomatoes, and lemon

Name: Chilled stuffed conchiglioni with stracciatella, pistachios, cherry tomatoes, and lemon
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 3
Cuisine: En
Ingredients: 22 conchiglioni pasta shells; 300 g stracciatella with basil, or plain; 11 cherry tomatoes; 50 g shelled pistachios; 1 unwaxed lemon; Salt to taste; Black pepper to taste

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Main Dish

Very Easy

35 min

2710 Kcal

We love stuffed conchiglioni in every variation: after the classic ricotta and spinach version and the lighter variation with ricotta, zucchini and lemon, this time we’re serving them cold, colorful and without using the oven. These cold stuffed conchiglioni with stracciatella, cherry tomatoes, pistachios and a hint of lemon are a creamy, fresh, Mediterranean-style summer pasta dish. The large pasta shells hold a soft, flavorful filling, while the cherry tomatoes and pistachios add sweetness, color and crunch. Perfect as a cold first course for a summer lunch, they’re also ideal for an apericena, a buffet or dinner on the terrace. A summer cold pasta dish that’s simple yet elegant, and brings all the flavor of an Italian summer to the table.

Ingredients

22 conchiglioni pasta shells
300 g stracciatella with basil, or plain
11 cherry tomatoes
50 g shelled pistachios
1 unwaxed lemon
Salt to taste
Black pepper to taste

Materials

Teaspoon
Knife
Cutting board
Bowls
Pot

Preparation

Preparation25 min

Cook time10 min

Drain the stracciatella in a colander for at least 15 minutes to make the filling firmer and less watery.
Cut the cherry tomatoes into quarters, season them with salt, toss, and set aside.
Cook the conchiglioni in salted water according to the cooking time indicated on the package, and drain them when they are al dente.
Rinse the conchiglioni under cold water to stop them from cooking further, then drain them well to remove any excess water.
Let the conchiglioni dry on paper towels or a clean dish towel.
Finely chop the pistachios and set aside about 1/3 of them to finish the stuffed conchiglioni.
In a bowl, combine the stracciatella, 2/3 of the pistachios, lemon zest (to taste), and black pepper. Mix well and season with salt if necessary.
Fill each conchiglione with the stracciatella cream, add two pieces of cherry tomato, and finish with chopped pistachios.
The cold conchiglioni with stracciatella, pistachios, cherry tomatoes, and lemon are ready!

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FAQ ❓

How should I store cold stuffed conchiglioni?

Store the cold stuffed conchiglioni in an airtight container in the refrigerator for up to 24 hours. Serve them cold or let them sit at room temperature for a few minutes.

Can cold stuffed conchiglioni be frozen?

No, it’s best not to freeze them. The stracciatella and fresh cherry tomatoes would lose their texture and release water after thawing.

Which stracciatella should I use for cold stuffed conchiglioni?

We used basil stracciatella, but plain stracciatella works just as well. If using plain, flavor it with finely chopped basil leaves.

Can I substitute the pistachios in cold stuffed conchiglioni?

Yes, you can substitute chopped walnuts or almonds for the pistachios. The result will still be crunchy, but the flavor will be slightly different.

Can I prepare cold stuffed conchiglioni ahead of time?

Yes, you can prepare them ahead and store them in the refrigerator for up to 24 hours before serving. Keep them well covered to preserve their freshness and creaminess.

How should I serve cold stuffed conchiglioni?

Serve them as a summer first course, a tasty appetizer, a snack with drinks, an apericena, or as part of a buffet. They’re also perfect for a cold dinner on the terrace.

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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