I had this recipe for ages, and don't even remember how many times wanted to try it.
It was Ingerid who broke the curse, and finally, the shells appeared on our table.
This is very easy to make but looks fancy. Who wants more? Well, yes, the taste. But here you need to trust me.
Conchiglie with salmon
250 g conchiglie pasta
400 g salmon
3 tomatoes
1/2 glass of white wine
100 g cream
100 g Gruyere or Parmigiano cheese
3 garlic cloves
saffron
1 spoon butter
4 spoon olive
salt
ground pepper
1,5 tomato sauce with basil
Melt saffron in hot wine, and mix it with butter. Cut salmon in cubes, sprinkle with flour, and fry until crispy. Add diced tomatoes, smashed garlic, saffron with wine and cream. Boil for a couple of minutes. Put tomato sauce on a baking tray. Put salmon sauce in each boiled shell, and place in a pot. Spread cheese on shells and bake in 220 C for about 10 minutes.
I didn't use tomato sauce for my shells, but put a little more of wine with butter.
Oryginal recipe: Kulinarny Atlas Swiata GW.
