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

Discover the harmony of flavors in our Conchiglioni Stuffed 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 dining experience for those who love gourmet delicacies.

Ingredients

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

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 squash 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 squash 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, Pistachio Grits, 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 Bufala Mozzarella with Pistachio Pesto Oro? If you have never done it-do it! Buffalo mozzarella is an ideal cheese that does not cover up the flavors and Pesto di Pistacchio Oro is in olive oil, also great on mozzarella! Our friend and food blogger Chiara Caprettini of NorthFoodOvestEast did not stop there. He used this very good combination to stuff the conchiglioni, which he then laid on a pumpkin cream, which gives that extra touch. 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 waves crashing on the rocks, over there in Catania. Pumpkin, a rustic and simple vegetable, evokes distant times, and mozzarella is part of our fresh and simple cuisine. Finally he, 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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