Bonjour and welcome to recipe no. 11.
Pay no attention to my father-in-law. He burst into my kitchen, spotted this plate and threw at me, with that delicacy that characterizes him - I quote: "Ah! That's disgusting what you're eating!" Visually, it hardly seduced him, it seems! But as soon as I revealed to him that it was pasta with savory chantilly, his eyes lit up. Oh yes, father-in-law, your daughter-in-law cultivates creativity... but probably ruins your diet!
This recipe springs straight from my culinary experiments, and my husband adores it. It finds that sweet spot between substance and lightness. Quick to prepare, it offers that perfect balance to continue a busy day.
P.S.: Here is the entrance to my village in Provence. Welcome to Valensole.
Conchiglioni with smoked paprika whipped cream
Conchiglionis à la chantilly de paprika fumé
Ingredients
Serves 4.
1 pack of conchiglionis (large pasta shells)
200 ml (3/4 cup) cold heavy cream
1 tsp smoked paprika
1/4 tsp Espelette or Cayenne pepper
Salt
A few drops of lemon juice
Coriander or basil
Pine nuts
A drizzle of olive oil
Black pepper
Parmesan
Instructions
Place the bowl and whisk you’ll use for the whipped cream in the freezer for 15 minutes. This helps the cream whip up better.
Bring a pot of water to a boil and cook the pasta according to package instructions.
Remove the bowl and whisk from the freezer, pour in 200 ml (3/4 cup) cold heavy cream, and whip at medium speed.
When the cream starts to thicken, add 1 tsp smoked paprika, 1/4 tsp pepper, and a pinch of salt.
Continue whipping until you get a firm but soft texture.
Taste and adjust the seasoning if needed, adding more paprika, salt, or pepper.
Add a few drops of lemon juice to balance the flavors.
Once your pasta is cooked and drained, place it on plates. Microwave the plates for a few minutes until both the pasta and plates are nice and hot, then fill the pasta with the whipped cream.
Finely chop the coriander or basil and sprinkle it over the pasta.
Add some pine nuts, a drizzle of olive oil, pepper, and grate some Parmesan on top.
Thank you for reading, let me know what you think in the comments!
I should not have come here. Or seen this.
Now it's in my head.
Wow