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Conchiglie taleggio and hazelnuts
ingredients
servings
4
Iodized salt
to taste
Black pepper
to taste
Grated Parmesan cheese
2 spoons
Extra virgin olive oil
to taste
Onions
1 half
Hazelnuts
20 unit
Full fat milk
4 spoons
Taleggio cheese
150 grams
Conchiglie rigate, pasta
320 grams
first courses from Italy
Conchiglie taleggio and hazelnuts
Conchiglie taleggio and hazelnuts
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first dish of special flavor and consistency. Taleggio is a soft and creamy cheese with a decided taste. Hazelnuts are a fruit that is consumed dry, crisp and delicate. A really balanced result, very appetizing and delicious.
preparation
step 1
With the help of a sharp knife, cut the hazelnuts in small pieces. For this recipe I do not recommend chopping them because it's nice to notice the crunchy texture at each bite.
step 2
Hold the crunch of the crust and cut it into darts. Pour them into a bowl and add the milk. Mix with a spoon until the cheese has dissolved and has a creamy consistency.
step 3
In a non-stick fry pan pour a string of extra virgin olive oil and chopped onion. Grind quickly and combine cheese cream and hazelnuts.
step 4
Season with salt and ground pepper at the time and heat for a few minutes, stirring always.
step 5
In a large pan, bring plenty of salty water to boiling and cook the shells rather than the tooth. Add a staple of cooking water to the condiment,
step 6
Drain the dough and add it in the pan. Jump blending until all will appear well-blended. At the end, serve in individual dishes and sprinkle with grated Parmesan cheese.
