C o n c h i g l i o n i Pa s t a

w i t h C h i c ke n L i ve r & S p i n a c h
(Conchiglioni del Lucchese)
Serves 4
Preparation time: 10 minutes + soaking time
Cooking time: 20 minutes

Method
1. Soak the porcini mushrooms in 100ml boiling water from the kettle for 15mins
or until rehydrated. Drain reserving 6 tbsp of the stock.
2. Cook the pasta in a large pan of boiling salted water for 15mins or according
to packet instructions until ‘al dente’.
3. Meanwhile, heat half the oil in a large frying pan, add the chicken livers and
garlic and fry over a high heat for 4 mins or until browned. Add the drained
mushrooms and reserved mushroom stock and simmer for 1 minute. Add the
brandy and carefully ignite; cook until the flames subside. Remove from the
heat and stir in the spinach, ricotta, then add the nutmeg, cinnamon and plenty
of seasoning to taste. Mix well.
4. Drain the pasta, then return to the pan. Add the pasta sauce to the pan and
gently mix, so that the sauce falls into the pasta shells. Divide between four
plates, then scatter over the Parmesan cheese and remaining olive oil. Serve
straight away.

All recipes and images are © Filippo Berio UK

I n g re d i e n t s
15g / 1⁄2oz dried porcini mushrooms 250g /9oz ricotta cheese
450g /1lb conchiglioni ⁄2 tsp nutmeg, freshly grated
1

90ml /6 tbsp Filippo Berio Extra Virgin Pinch of ground cinnamon

Olive Oil
25g / 1oz Parmesan cheese, freshly
400g /14oz chicken livers, trimmed grated
1 garlic clove, chopped
3 tbsp brandy
500g/1lb 2oz fresh spinach, washed
and cooked
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