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Conchiglioni stuffed with Buffalo Mozzarella and Pistachio Pesto on Cream of Pumpkin

Discover the harmony of flavors in our Conchiglioni Filled with Buffalo Mozzarella and Pistachio Pesto on Pumpkin Cream. A perfect combination of the freshness of mozzarella, the creaminess of pistachio pesto and the sweetness of pumpkin. A dish that celebrates Sicily with every bite, wrapped in the welcoming shape of conchiglioni. A unique culinary experience for those who love gourmet delicacies.

Ingredients

  • 100 g Conchiglioni (about 12)
  • 500 g pumpkin
  • 200 g buffalo mozzarella
  • 1 generous spoonful of Sciara "Oro" Pistachio Pesto
  • 2 garlic cloves
  • Fresh rosemary to taste
  • 1/2 teaspoon sweet paprika powder
  • 2 to 3 ladles vegetable broth
  • Some Sciara Almonds
  • Salt to taste
  • Pepper to taste
  • Extra virgin olive oil to taste
  • A few juniper berries
  • Pink pepper
  • Sciara Chopped Pistachio

Procedure

  1. Take the pumpkin, peel it, remove the seeds and cut it into cubes.
  2. Peel the garlic cloves and brown them with a tablespoon of oil in a large frying pan.
  3. Add pumpkin, salt, paprika, a sprig of rosemary and season for a few minutes.
  4. Add a ladle of broth and cook for 15 minutes, until the pumpkin is soft.
  5. Meanwhile, fray the mozzarella and mix it with the Pistachio Pesto.
  6. Bring a pot with plenty of water to a boil, add salt and cook the Conchiglioni for about 8 minutes so that they remain al dente.
  7. When the pumpkin is cooked, remove the garlic and rosemary and blend everything by adding a few tablespoons of broth, oil, a pinch of salt and pepper.
  8. Take a baking pan, line it with baking paper and lay the cooked and drained Conchiglioni on it.
  9. Fill each Conchiglione with the mozzarella and Pesto.
  10. Put a drizzle of oil on the Conchiglioni, sprinkle with pepper, and bake at 180° for 15 minutes.
  11. After the time has elapsed, heat the pumpkin cream and pour it into the dishes.
  12. Lay the hot Conchiglioni on top of the cream and decorate with juniper, pink pepper, Chopped Pistachio, grated Almonds and a few drops of the Pistachio Pesto oil.
  13. Serve Conchiglioni stuffed with Buffalo Mozzarella and Pistachio Pesto on pumpkin cream while still warm.
Doses
4 people
Prep.
20 min.
Cooking
30 min.
Difficulty
Medium

Sciara Products Used

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Nutrition table per 100g*

Calories
Kcal
Fats
9 g
Carbohydrates
g
Protein
8 g
*Values are indicative only and may vary greatly depending on the specific food manufacturer, method of preparation and other factors.
SHARE THE RECIPE

Have you ever tried to taste Buffalo Mozzarella with "Oro" Pistachio Pesto? Well, if you've never done it... do it! Buffalo mozzarella is a fresh and very tasty cheese, "Oro" Pistachio Pesto in extra virgin olive oil is a condiment that pairs perfectly with mozzarella! Our friend and food blogger Chiara Caprettini of NorthFoodOvestEast did not stop there. She used this delicious combination to fill the Conchiglioni, which she then placed on a delicate pumpkin cream. Here are Conchiglioni stuffed with Buffalo Mozzarella and Pistachio Pesto on pumpkin cream.

This dish is meant to remind some of our land between sea and volcano. The shells evoke the sound of the waves crashing on the rocks of Catania. Pumpkin, a rustic and simple vegetable, evokes distant times and traditions and mozzarella is part of our fresh and simple cuisine. Finally the pistachio, the protagonist that is never lacking here in Bronte and is capable of making every dish special! Tasting Conchiglioni stuffed with Buffalo Mozzarella and Pistachio Pesto on pumpkin cream, close your eyes, you will feel our Island a little closer!

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