Cognilioni with green cheese and mushrooms
Simple to make, yet rich in flavor. This dish is inspired by Bulgarian green cheese, the only naturally molded cheese found in the Balkans. It’s paired with the umami richness of mushrooms, the earthy intensity of LentilSO paste, and the Conchiglioni di Gragnano pasta. The result is a bold and balanced combination that feels both comforting and inventive. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Cut on cubes the sheitake mushrooms. Then mince the shallot, garlic, parsley and thyme.
Bring salted water for the pasta to a boil.
Bring the mushroom stock to a boil, take it of the heat and transfer it to a deep measuring jug. Add the cold butter cube by cube and mix it with a hand blender. At the end add the SmilyanSo and blend it again.
Heat the olive oil in a pan and add the mushrooms. Saute them for 2 minutes and add shallot and garlic. Saute them for 1 minute, season with salt and pepper and pour 100g of the mixed mushroom stock. Cook the mushrooms for onother 1 minute and add the parsley and thyme. Set the pan aside.
Boil the pasta in the water for 14 minutes. When its ready, transfer it to another pan with the remaining mixed mushroom stock. Boil the pasta in the stock for 1-2 minutes and stir it often to glaze it.
| 80 g. | Conchiglioni di Gragnano |
| 120 g. | Sheitake mushrooms |
| 15 g. | Shalot |
| 5 g. | Garlic |
| 1 g. | Thyme |
| 1 g. | parsley |
| 20 g. | Olive oil |
| 20 g. | SmiliyanSO |
| A pinch | Salt |
| A pinch | Black pepper |
| 30 g. | Green cheese |
| 50 g. | Butter |
| 200 g. | Mushroom stock |
HOW TO PLATE
Use a Deep plate
Arange the Conchiglioni in a plate. Fill each peace of the pasta with the mushrooms. Grade on top generously with green cheese. Serve immediately!
