Conchiglioni farcies aux PST | L'Herboriste

It is a dish that looks gently refined, yet it is very easy to make. Here is my recipe for stuffed conchiglioni with PST, perfect for both a meal for two and a family dinner. As always, the recipe with the quantities is on my blog, the link is in the description. First we need conchiglioni. These pasta are found in the majority of large surfaces with pasta stripes, quite simply. These are large shell-shaped pasta, much easier to stuff than cannelloni, of which I already have a recipe online. I'm going to start with the pre-cooked in water, just 5 minutes. They must remain very al dente. I therefore prepare a saucepan with water, salt, no, it doesn't change anything to put it in before the water boils, and above all a dash of vinegar that allows the pasta not to stick too much. While the water is heating, I prepare my stuffing with soy protein. For once I use these very small proteins, if you prefer to use larger proteins, you can. PSTs are one of my favorite similes, it is probably the only one I use regularly. I have a whole video on how to prepare textured vegetable proteins, which I put in the link at the top of the video. I pour my PSTs in a pan, then add herbs from Provence, pepper, garlic, smoked paprika, cumin, onion, cube broth, sugar, white pepper because why not, a string of soy sauce, a string of balsamic vinegar, a string of olive oil and water. You will need to use more if you use large PSTs. Then I mix well by heating everything over medium-low heat. When all the water has been drunk, it is time to taste the PSTs to see if they are well rehydrated and well seasoned. Since this is the case, I take them out of the fire and let them cool slightly. Meanwhile, I preheat my oven and prepare my oven dish with the tomato sauce in which the pasta will finish cooking. I made the task easier by using a ready-made tomato sauce that I mixed to make it smooth. It drastically reduces the preparation time of the recipe. I thought it would allow as many people as possible to make it, but nothing prevents you from cooking your own tomato sauce. Very important, I kept a small glass of pasta cooking water that I mix with the sauce to dilute it and allow the pasta to soak well. During all this time, my pasta was cooking and I drained them. All that remains is to stuff them. It's pretty quick compared to other stuffed pasta. Once stuffed, just put a spoonful of PST in the dough, then simply place it in the dish. And I start again by filling my dish well. I also specify that I use this cast iron pan only for aesthetics, you will need a much larger dish to fit all your pasta. I will bake another one in another small dish with the pasta I have left. Once the dish is filled with conchiglioni, it can go in the oven for about 20 minutes. And here is our pasta dish once cooked. I found that like that, they were missing a little something, so I decided to sprinkle it with homemade vegan parmesan. I put the link of the recipe in the description, it's a childish simplicity to do. And to add a touch of freshness and make this dish a little distinguished, I take some basil leaves to chisel them and add them on top. And here it is! It is sometimes served as an aperitif, but personally I eat these conchiglioni as a main dish. I love the comfort brought by the big pasta. It changes, it makes you work and it's easy to do. Find the recipe on my blog, the link is in the description. Don't forget to subscribe and put a little like, then comment to support me. See you next week for a new recipe, so in the meantime I kiss you and see you soon!